Cool fall days like these are perfect days for comfort food. What's better than a creamy, cheesy home style macaroni and cheese?

I made this yesterday and oh my it is pure cheesy goodness. Perfect for the cool crisp fall days ahead.

The best part is it's easy to make and doesn't require much time at all.

Susan Tyler; Townsquaremedia
  • 7 ounces macaroni
  • 1/4 cup butter
  • 3 tablespoons all-purpose flour
  • 2 cups milk
  • 1 (8 ounce) package cream cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons Dijon mustard
  • 2 cups shredded Cheddar cheese
  • 1 cup dry bread crumbs
  • 2 tablespoons butter
  • 2 tablespoons chopped fresh parsley (optional)
  • DIRECTIONS:
  • Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
  • In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
  • Bake for 30 minutes in the preheated oven, or until cheeses are melted.

I served it with a side of steamed broccoli. You know, because you gotta have your green vegetable in there.

Try this and see if you don't think it's the best macaroni and cheese you've had in a long time.