I love mac & cheese. I love kraft mac & cheese, I love homemade, I love it all. My only issue is that it never seems to be very good the next day. I am on a quest to find awesome next day mac & cheese. The all cheddar recipes are too oily and the cheese seems to separate from the pasta. The following day everything is bland and the cheesy creaminess is gone. The velveeta recipes, have, well, too much velveeta, a suspicious cheez product that doesn't even require refrigeration. I've always tried a blend of the 2 to get the cheddary goodness w/ the velveeta creaminess, but it hasn't quite resulted in a noteworthy next day product. This recipe has brought me 85% closer to that goal. I modified only slightly, using half the cream cheese and subbing velveeta for the other half, and as someone else did, processed slivered almonds w/ the parsley to use as the topping in place of breadcrumbs. Increased the mustard a little bit, because I love the bite it gives. Yum, heaven the first day (eat as much as you can even if you have to sacrifice eating other foods that day) and pretty darn good the next day too!
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