A few seasonal ingredients bring a whole new level of cheesy, creamy deliciousness. hphood f52partner
For the cheese sauce, I tweaked the ratio a bit to include 1 cup of heavy cream and 3 1/2 cups of whole milk; the heavy cream makes the sauce extra velvety, plus the mixture takes less time to thicken than if it were just milk.
I used sharp yellow cheddar and Gruyère cheese here, but I highly recommend that you experiment with blends of your favorite cheeses, like white cheddar, Gouda, Monterey Jack, fontina, goat cheese, really anything that'll get nice and creamy-melty. When it comes to macaroni and cheese, the possibilities are endless.
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