Begin by boiling water in a large pot. Once it’s bubbling, add your macaroni and cook according to the package directions until al dente. Drain the pasta and set it aside.
Preheat your oven to a lovely 400°F. While that heats, prepare a 2 1/2-quart baking dish by spraying it with cooking spray. This will prevent sticking and make serving a breeze.
Next, melt the butter in a large saucepan over medium heat. Once it’s melted, whisk in the flour until the mixture is smooth and bubbly. This creates a delightful roux, the foundation of your creamy sauce.
Gradually pour in the milk, then add the cream cheese, Dijon mustard, and some salt and pepper. Continue to whisk this mixture, cooking for about 3 to 5 minutes or until it thickens, stirring constantly to avoid lumps.
Now, stir in the cooked pasta and the shredded cheddar cheese, making sure everything is well combined and coated in that delicious sauce.
Spoon the cheesy macaroni into your prepared baking dish, spreading it evenly across the bottom.
In a small bowl, combine the crushed crackers, chopped bacon, and parsley. Sprinkle this topping generously over the macaroni.
Bake your dish in the preheated oven for about 20 minutes until the top is a beautiful golden brown and the cheese is bubbly and inviting.
Once done, take it out of the oven and let it cool slightly before serving. This will allow the flavors to settle, making each bite even more enjoyable.
Serve it warm, sink into its cheesy goodness, and revel in the joyful flavors of homestyle baked macaroni and cheese!