I made some INCREDIBLE macaroni and cheese last night. Mac & Cheese 1 sm package elbow macaroni 1/8 c flour (I didn't measure it. Enough to make a nice paste or roux with the butter) 1/2 cube butter 1 pint heavy cream 3/4 c milk 2 cups of grated Cheddar cheese (or about 1/2 block of cheese, grated) Salt Pepper 5 slices of bread, buttered on both sides and chopped up Cook macaroni in salted water, set aside in colander to drain. In large saucepan, melt butter (I use med-med-high heat, but if you worry about burning it, turn it down and take a little longer). When it's completely melted, add flour, a little at a time, and sitr briskly to create a nice roux. When it's smooth, stir in whipping cream and milk. Stir constantly and briskly until it thickens and is very hot (not boiling, don't want to boil it). Add cheese while stirring (I had my 7 year old daughter add the cheese while I stirred). Use all the cheese. Salt and pepper. Be liberal with the pepper. You can add cayenne if you like, or paprika for color, because it won't be a bright color. I know somebody who adds grated carrots for color! Put the macaroni into a big bowl (or back into the pan you cooked it in) and add the sauce. Mix it up, put into large casserole (I use a big square corningware). Put the chopped up buttered bread on the top, cook at 400 for about 20 minutes, until bubbly and the top is crunchy. YUMMMMMMMMMMY!