My daughter Michala would request this every single day if she had her way!  This recipe is a bit time consuming, but I always feel that it is worth the effort.  This is a perfect weekend dish that will supply leftovers on a busy Monday!  I like to make it all the more decadent by adding heavy cream and nutmeg - nutmeg is something I’ve grown to love with pasta. 


  • salt 
  • Vegetable oil 
  • 1 pound elbow macaroni  
  • 2 cups whole milk 
  • 2 cups heavy cream
  • 6 Tablespoons unsalted butter
  • ½ cup all-purpose flour 
  • 12 ounces of any of your favorite cheese grated (4 cups) 
  • 8 ounces extra-sharp Cheddar, grated (2 cups) 
  • 1 Tablespoon kosher salt
  • freshly ground black pepper (to your taste)
  • freshly ground nutmeg (several grates, to your taste)

Preheat the oven to 375 degrees.  Bring a large pot of water to a boil, adding a touch of oil and salt. Add the macaroni and cook according to the directions on the package, about 6 to 8 minutes. Drain well.  Meanwhile, in a saucepan, heat the milk and heavy cream but do not boil it. Melt 6 Tablespoons of butter in a large pot and slowly add the flour. Cook over low heat for about 2 minutes, stirring with a whisk, constantly. While whisking, add the hot milk and heavy cream mixture and cook for a minute or two more, until the mixture is thick. Remove from heat, add the cheese of your choice and the cheddar, 1 Tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a casserole dish.  Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.