Tillamook Aged Cheddar Macaroni And Cheese - cooking recipe

Ingredients

9 cups whipping cream
4 lbs tillamook extra sharp white cheddar cheese, grated
1 cup all-purpose flour
12 ounces butter
6 cups fresh breadcrumbs
6 teaspoons coleman's dry English-style mustard
1/4 teaspoon nutmeg
salt
pepper
2 (16 ounce) packages elbow macaroni, cooked al dente

Preparation

In a large saucepan whisk together the whipping cream, flour and butter.
Heat and whisk continuously until the sauce thickens, boils and is smooth.
Allow to simmer and additional two minutes.
Add 3/4 of the cheese, the English mustard, nutmeg, salt and pepper.
Continue to stir constantly until the cheese is melted and the sauce is smooth.
Add amount of sauce needed to the still warm al dente elbow macaroni.
Allow to stand for at least an hour before baking.
Preheat your oven to 350 degrees.
Mix the fresh bread crumbs with the left over cheese and toss on top of the macaroni.
Bake until bubbling through and the bread crumb topping is browned.
Freeze remaining sauce.