Directions

1. Cook pasta in salted water until tender and drain.
2. Melt the butter in a sauce pot.
3. Add flour and cook while stirring constantly to form a roux.
4. Slowly add milk whisking constantly to avoid lumps.
5. Add whipping cream and continue to cook until thick; 3-4 minutes.
6. Remove from heat.
7. Stir in mustard , salt and pepper to taste.
8. Add grated cheese a little bit at a time, stirring to incorporate.
9. Combine cooked pasta and cheese sauce.
10. Place macaroni mixture into 4 individual ovenproof dishes.
11. Add desired toppings.
12. Top with shredded Bothwell Cheese of your choice and broil (or torch!) until bubbling and melty.