package macaroni, 225 gram
fresh ground black pepper, to taste
cups cheddar cheese, shredded good quality
cup breadcrumbs, buttered
1 Preheat oven to 205°C. 2 Cook and drain macaroni according to package directions; set aside. 3 In a large saucepan melt butter. 4 Add flour mixed with salt and pepper, using a whisk to stir until well blended. 5 Pour milk and cream in gradually; stirring constantly. 6 Bring to boiling point and boil 2 minutes (stirring constantly). 7 Reduce heat and cook (stirring constantly) 10 minutes. 8 Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts. 9 Turn off flame. 10 Add macaroni to the saucepan and toss to coat with the cheese sauce. 11 Transfer macaroni to a buttered baking dish. 12 Sprinkle with breadcrumbs. 13 Bake 20 minutes until the top is golden brown. 14 (You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.