Max’s Mac and Cheese

  • 2 1/2 cups dry macaroni
  • 1/2 cup heavy cream
  • 1 cup whole milk
  • 6 slices deluxe American cheese
  • 3 oz sharp cheddar, shredded
  • 2 oz mozzarella cheese, shredded
  • small handful Parmesan cheese, grated (1/8 to 1/4 cup?)
  • 2 tbsp flour

Cook macaroni (11 minutes at 7600′ altitude), then drain. Leave macaroni in colander. In the same (now empty) pot add cream, milk, cheese, and flour. Cook on medium heat until bubbles appear, then 1 more minute until sauce thickens. If it doesn’t thicken add a bit more flour. (Cindy makes a rue with butter and flour before adding the other ingredients, whereas Max and I just add the flour at the end. We agree the rue is better, but we’re lazy and don’t usually bother.) Remove from heat, and add cooked macaroni. Add pepper, ketchup, etc. to taste.