Ultimate Mac & Cheese

1. For the cheese sauce, melt ½ cup of butter in a large saucepan and then whisk in flour to make a light roux. Cook out the roux for 1-2 minutes, whisking constantly.
2. Add in a cup of milk and a cup of cream, whisking constantly to make sure the sauce is smooth. It should be thick and coat the back of a spoon. Season with salt, pepper, and nutmeg (1-2 tsps.)
3. Then slowly incorporate your cheese—I used sharp cheddar, mozzarella, and parmesan, but you can use any combination you like. Mix until a smooth and gooey cheese sauce forms.
4. Cook your pasta of choice until al dente. I used a thick elbow macaroni.
5. Add your cooked pasta to the cheese sauce and mix thoroughly.