Baked Macaroni and Cheese
8 oz. elbow macaroni
2 T. butter
2 T. flour
2 c. milk
1-2 T. chopped mixed herbs (thyme, sage, chives etc)
1/2 t. salt
1/4 t. black pepper
4 oz. cream cheese
8 oz. sharp cheddar cheese, shredded
4 oz. shredded Parmesan cheese, divided
1 c. soft bread crumbs
1 T. melted butter
Grease a 1 qt. baking dish and preheat oven to 350. Cook macaroni following package directions; drain, rinse and set aside.
In a large saucepan, melt butter over medium-low heat.
Stir in flour until well blended and bubbly. Gradually add milk, stirring constantly; continue cooking and stirring until slightly thickened. Add the herbs, salt and pepper, then stir in the cream cheese and Cheddar.
Stir in about 3 oz. of the Parmesan cheese. Continue cooking and stirring until cheeses have melted. Stir in the drained macaroni and turn into prepared baking dish.
Combine bread crumbs with melted butter and toss with the remaining Parmesan cheese. Sprinkle over the casserole.
Bake for 25 to 30 minutes, until bubbly and nicely browned.