Recipe courtesy of Tanya Holland

Macaroni and Cheese

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  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 4 to 6 servings
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1 cup heavy cream

1 cup milk

2 cups grated Cheddar

1/2 teaspoon cayenne pepper

1/4 teaspoon grated nutmeg

Salt and pepper

1 pound elbow macaroni, cooked and strained, tossed with 2 tablespoons unsalted butter

1/2 cup fresh bread crumbs

2 ounces butter, diced into small pieces


  1. In a saucepan, bring heavy cream, milk, cheese, and seasonings to a boil, then stir and simmer until cheese is melted. Toss with macaroni and pour into baking dish. Sprinkle bread crumbs on top and dot with butter. Bake for 30 minutes in a preheated 350 degree oven and bread crumbs are toasted and nicely browned.