Preheat oven to 375ºF. Mist 2 8-inch square baking dishes with cooking spray.
Bring a pot of salted water to a boil. Cook macaroni until slightly tender but still firm, 5 to 6 minutes. Drain and run under cold water.
In a medium skillet, melt 1 Tbsp. butter over low heat. Stir in bread crumbs. Remove from heat; stir in Parmesan and parsley. Transfer to a bowl. Melt remaining 4 Tbsp. butter in a pan over low heat. Add flour and whisk for 3 minutes. Gradually whisk in milk, then mustard and cayenne. Bring to a simmer over medium-high heat and cook, stirring often, until slightly thickened, 10 to 15 minutes. Remove from heat; stir in cheeses until melted. Season with salt and additional cayenne. Stir in macaroni. Divide mixture between baking dishes; top with bread-crumb mixture.
Bake casseroles until lightly browned and bubbling, 20 to 30 minutes. Let cool 5 minutes.
Make it ahead
TO FREEZE: Let casseroles cool completely on wire racks. Cover with plastic wrap, then foil, before freezing.
TO SERVE: Preheat oven to 375°F. Remove foil and plastic wrap. Place casseroles on a baking sheet lined with foil. Cover baking dishes with foil. Bake until hot and bubbling on edges, about 1 hour. Uncover and bake until topping is golden, about 10 minutes longer.
Also appeared in:
All You, January, 2013
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