Ingredients:
1 lb elbow macaroni
1 tablespoon butter
1/4 cup white breadcrumbs
2 cups whipping cream
1/8 teaspoon dry mustard
1 lb sharp white cheddar cheese, shredded
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1/4 cup chopped fresh parsley
Directions:
Heat a large pot of salted water to boil over high heat.
Cook past until al dente, 10-12 minutes; drain.
Meantime, heat butter in small saucepan.
Add bread crumbs; cook stirring, until lightly browned, about 2 minutes.
Set aside.
Combine macaroni, cream and mustard in a large saucepan; cook over medium heat until hot, about 3 minutes.
Add cheese; stir to melt.
Add salt and pepper.
Place macaroni in serving bowls.
Sprinkle with reserved bread crumbs and chopped parsley.
Servings: 8
Time preparation: 10 min.
Time total: 28 min.