This is my same recipe for Mac and cheese but updated to use cream as well as milk! It's even more decadent but honestly the best thing you will ever eat! I only let myself eat it once every few years because us lactose intolerant folks would die. But it’s so comforting and rich and perfect. Add some lobster in for extra decadence. Here is the recipe again:
For the bechamel: 2 cups heavy cream
2 cups whole milk 1 stick butter 1/3 cup flour Salt/pepper 1 teaspoon nutmeg Add 1/2 lb of sharp cheddar cheese 1/2 lb of Gruyere/Swiss cheese Parmesan for topping 1 lb of pasta, I like to use cavatappi. The same recipe and method as before but updated with heavy cream mixed in to make the Mac and cheese even richer and creamier! Heat the cream mixture in a small pot. Melt the butter in a separate large pot, add the flour and whisk, letting it cook for a few minutes. Start slowing add the cream little by little while whisking. Keep adding slowly and whisking in between until you have a creamy bechamel sauce. Add your nutmeg, salt and pepper to taste. Now add your grated cheese and mix until melted. Next, boil your pasta until just before al dente as it will continue to cook in your sauce while it is in the oven. Add the pasta to the sauce and stir. Pour the Mac and cheese into a large lasagne baking dish and pop it in to a preheated oven at 400 degrees for 25-30 minutes until golden brown and bubbly.
Enjoy this updated recipe that is even better than the last one!