Ingredients

• 8 ounces elbow macaroni
• 4 tablespoons butter, divided
• 2 tablespoons flour
• 1 teaspoon dry mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups milk
• 1-8 ounces (2 cups) package shredded sharp cheddar cheese
• 5 cups popped popcorn
• 1/2 teaspoon parsley flakes

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. Butter an 8x8-inch baking pan with 1 tablespoon butter; set aside.
3. Cook and drain macaroni according to package directions; set aside.
4. Melt 2 tablespoons butter in a medium saucepan over medium heat.
5. Whisk in flour, mustard, salt and pepper; cook 2 minutes, stirring frequently.
6. Whisk in milk and cook, stirring frequently, until mixture thickens; about 10 minutes.
7. Stir in cheese until cheese is melted and sauce is smooth.
8. Stir macaroni into sauce; pour macaroni mixture into prepared pan.
9. Melt remaining tablespoon of butter and toss with popcorn and parsley flakes.
10. Spread popcorn over macaroni and bake 10 minutes.

Nutrition Facts

Per 1 cup:
650 calories
36 g total fat
19 g saturated fat
90 mg cholesterol
770 mg sodium
60 g carbohydrates
1 g fiber
7 g sugar
26 g protein
162 mg potassium