1 (7 oz.) elbow macaroni, uncooked
1/4 c. butter
3 tbsp. all-purpose flour
2 c. milk
1 (8 oz.) pkg. cream cheese, softened
1/2 tsp. salt
1/2 tsp. pepper
2 tsp. Country-Style Dijon mustard
2 c. Cheddar cheese, cubed
1 c. fresh bread crumbs
2 tbsp. butter, melted
2 tbsp. fresh parsley, chopped

Heat oven to 400 degrees (200 degrees C). Cook macaroni according to package directions; drain. Meanwhile, in 3 quart saucepan, melt 1/4 cup butter; stir in flour. Cook over medium heat, stirring occasionally until smooth and bubbly (1 minute). Stir in milk, cream cheese, salt, pepper and mustard. Continue cooking, stirring occasionally, until sauce is thickened (3 to 4 minutes). Stir in macaroni and cheese. Pour into 2 quart casserole. In small bowl, stir together remaining ingredients; sprinkle over macaroni and cheese. Bake for 15 to 20 minutes or until golden brown and heated through.