Made with Crickley Cream and Crickley Cheese for the ultimate cheesy upgrade!
Ingredients
1 cup elbow macaroni
¼ cup butter
¼ cup all-purpose flour
½ teaspoon salt
ground black pepper to taste
2 cups Crickley Fresh Cream
2 cups shredded Crickley Cheddar cheese
Method
Bring a large pot of lightly salted water to a boil to cook the macaroni until al dente.
At the same time, melt butter in a saucepan over medium heat before adding in flour, salt, and pepper and stir until smooth (about 5 minutes).
Pour in the fresh cream slowly, while stirring continuously. Continue to cook and stir until mixture is smooth and bubbling (about 5 minutes) , making sure the fresh cream doesn’t burn.
Add in the cheddar cheese and stir until melted.
Drain macaroni and fold into cheese sauce until coated.
