INGREDIENTS:

• 1 (8 ounce) package macaroni
• 4 tablespoons butter
• 4 tablespoons flour
• 1 cup milk
• 1 cup cream
• 1/2 teaspoon salt
• fresh ground black pepper, to taste
• 2 cups cheddar cheese, shredded good quality
• 1/2 cup breadcrumbs, buttered

INSTRUCTIONS:

1. Preheat oven to 400°F.
2. Cook and drain macaroni according to package directions; set aside.
3. In a large saucepan melt butter. Add flour mixed with salt and pepper, using a whisk to stir until well blended.
4. Pour milk and cream in gradually; stirring constantly.
5. Bring to boiling point and boil 2 minutes (stirring constantly).
6. Reduce heat and cook (stirring constantly) 10 minutes. Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
7. Turn off flame. Add macaroni to the saucepan and toss to coat with the cheese sauce.
8. Transfer macaroni to a buttered baking dish. Sprinkle with breadcrumbs.
9. Bake 20 minutes until the top is golden brown.

Note:
You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.