Kick the tires and light the fires to 375 degrees.
Boil the macaroni until al dente, according to package directions. Drain and rinse with cool water.
In a large sauce pan over medium heat, melt the butter.
Add in the flour and salt.
Stir constantly over medium heat until it forms a soft ball.
Stir in the milk slowly, bit by bit, whisking constantly,
Once the flour and milk has combined into a liquid without lumps, whisk in any remaining milk.
Whisk in the cream (this is what makes it SO decadent!). Whisk constantly until the sauce thickens.
Remove the sauce from heat, and stir in 2 cups of the cheese, stirring until melted.
Pour the cheese sauce over the noodles and stir until the noodles are covered.
Split half of the macaroni into individual dishes of your choice (I used oven safe soup bowls!)
Sprinkle on half the cheese. Add the rest of the noodles. Sprinkle on the rest of the cheese.
Bake for about 20-25 minutes, until the macaroni is slightly browned on top. We are not baking it dry, we just want to heat it up to melt that cheese in the middle!
Serve with Brassica (European style) mustard on top.
Notes
Nutritional information may vary depending on ingredients and brands used.