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.