If you're in a rush, you can just eat it straight from the pot. No baking required. But the crispy broiled top is really good so think about it.
Still tastes delicious even without the breadcrumbs.
5 cups dry pasta of choice
2 tablespoons flour
2 tablespoons butter or margarine
1/4 teaspoon mustard powder
1/2 teaspoon paprika
1/4 teaspoon nutmeg
3 cups milk
3 cups (250g) grated sharp cheddar
6 oz cream cheese, room temperature
1/2 cup plain bread crumbs
1 cup grated sharp cheddar for topping
3 tablespoons grated parmesan cheese
Boil pasta according to package directions. I always use whole wheat or smart pastas but white pasta may expand more so you could use 4 cups dry or increase the amount of sauce you make.
Preheat oven to broil.
In a nonstick pot over medium high heat, melt margarine. Whisk in flour and spices and cook for 1-2 minutes until it starts to turn golden. Add milk and bring to simmer. I like to whisk constantly. Cook until thickened. Remove from heat and whisk in cream cheese and 3 cups cheddar. It will melt without being on the burner.
Mix cooked pasta with sauce and place into a glass baking dish. Top with 1 cup cheese, breadcrumbs and parmesan. Broil until brown and bubbly.
Tip: I have also added shredded swiss cheese to this recipe and it's delicious! I love cheese. I think I said that already.