2cupssmall (dry) elbow macaroni(or another small pasta)
1/4cup (1/2 stick)salted butter
3tablespoonsall purpose flour
8ouncescream cheese,at room temperature
salt and pepper,to taste
8 ouncesshredded sharp cheddar cheese
20Ritz crackers (or another buttery cracker),crushed
4slicescooked, crispy bacon,chopped
1heaping tablespoonfinely chopped fresh parsley
Cook the macaroni using package directions; drain.
Preheat the oven to 400 degrees F. Place a rack on the lower-third rung in your oven. Spray 2 1/2- quart baking dish with cooking spray.
Melt butter in a large saucepan over medium heat. Whisk in the flour. Cook until smooth and bubbly, stirring constantly. Whisk in the milk, cream cheese, Dijon mustard, salt and pepper. Cook for 3 to 5 minutes or until thickened, stirring constantly. Stir in the cooked pasta and cheddar cheese.
Spoon the cheesy macaroni into the prepared baking dish.
In a small bowl, mix the topping ingredients. Sprinkle the topping evenly over the top of the cheesy macaroni. Bake for 20 minutes, or until golden brown.