2 cups elbow mac
15 oz medium cheddar cheese (diced)
8 oz whole milk
8 oz heavy cream
6 tbsp butter
5 tbsp flour
1 tsp salt
Cook the noodles, set aside. In a large pot (or the same pot you cooked the noodles):
Melt butter over low temperature. Add flour. Stir frequently until roux has been bubbling for a minute or two. Add milk, heavy cream, cheese and salt. Continue to stir until all cheese has melted. The sauce should be very thick--but if it's too thick you can just add more milk.
Add noodles until desired cheese to mac ratio is reached.
This is way better than my previous recipe.