The Best Macaroni and Cheese

'Adapted from: Allrecipes.com'

Ingredients:

200g Elbow Macaroni

250g pack Cream Cheese

125g grated Cheddar Cheese

100g salted butter

3 tablespoons plain flour

500g semi-skimmed milk

100g jalapeno peppers, chopped

2 teaspoons Dijon mustard

1/2 teaspoon ground black pepper

250g cup dry dry breadcrumbs

2 tablespoons Butter

2 tablespoons chopped fresh parsley

Salt to taste

Method:

Preheat oven to 400 degrees F (200 degrees C)

Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain

Melt 1/4 cup butter in a large saucepan over medium heat. Stir flour into melted butter and cook until smooth

Mix milk, cream cheese, jalapeno peppers, Dijon mustard, black pepper, and salt into flour-butter mixture; cook, stirring occasionally, until sauce is thickened. Mix macaroni and Cheddar cheese into sauce; pour into a casserole dish

Mix together breadcrumbs, 2 tablespoons butter, and parsley in a bowl and spread over the macaroni and cheese

Bake in the preheated oven until golden brown, for around 15 to 20 minutes