Switch the palette to suit the room. Your choice is saved locally.
Gradually whisk in the hot milk, about 1/2 cup at a time, continuing to stir until the sauce thickens to a consistency that coats the back of a spoon. Keep the heat low to prevent scorching.
Reduce the heat further to low, then stir in 2 cups of the sharp cheddar cheese. Cook, stirring, until the cheese has fully melted into the sauce, which should take about 2 minutes.
Pour the heavy cream evenly over the assembled macaroni and cheese in the baking dish.
In a separate skillet, melt the remaining butter over low heat.
Bake in the preheated oven until the crust is deeply golden and bubbly around the edges, about 30 minutes.
Once out of the oven, let the macaroni and cheese rest for at least 15 minutes before serving. This helps the sauce set up and keeps it from being too runny.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
Sign in to leave a rating and a note.
Be the first to cook this and tell the rest of us how it went.
