HEAVY CREAM OR HALF AND HALF FOR MAC AND CHEESE RECIPES

Steps:

• Preheat oven to 350°F
• Butter a 13 X 9 baking dish and set aside.
• In large pot, melt 6 tablespoons of the butter over medium low heat and add flour.
• Cook, stirring constantly, for 3 - 4 minutes. (Flour must foam in order to cook the raw flour taste out. Do NOT let your flour burn.).
• Add cayenne pepper, salt and pepper and mix well.
• Raise heat to medium high and gradually add in hot milk.
• Bring to a hard simmer, and cook and stir constantly for 3 - 5 minutes, until mixture thickens.
• Remove from heat and stir in 2 cups of the shredded cheese until melted.
• Stir in cooked, drained macaroni.
• Sprinkle 3/4 cup of the remaining cheese in bottom of prepared baking dish.
• Add half of the cheese and pasta mixture, spreading evenly.
• Add 3/4 cup shredded cheese to that, and repeat with remaining pasta mixture.
• Top casserole with remaining cheese.
• Pour heavy cream (or half and half) over top of casserole.
• In small frying pan, melt remaining 2 tablespoons butter and add fresh bread crumbs, coating thoroughly and toasting slightly.
• Sprinkle evenly over top of macaroni and cheese.
• Bake uncovered for 30 minutes.

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large bowl, whisk the flour, cream, half-and-half, sour cream, egg, mustard, cayenne, salt, pepper and nutmeg until smooth., Drain pasta. Transfer to a greased 2-1/2-qt. baking dish. Stir in cubed cheeses. Top with cream mixture. Sprinkle with shredded cheese., Bake, uncovered, at 350° until bubbly and golden brown, 30-40 minutes.