Mini Mac n Cheese

Mini Mac n Cheese

12 ounces elbow macaroni

4 tablespoons butter

4 tablespoons flour

3/4 cup whipping cream
1 1/4 cups milk
12 ounces sharp cheddar cheese
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon cayenne

Preheat oven to 375 degrees.
Cook macaroni according to package directions. Drain well; do not rinse. Return to cooking pot.
Melt the butter over medium heat in a medium saucepan until bubbly. Stir in flour and cook for a minute or two to cook off the rawness of the flour. Slowly stir in the cream and milk. Cook stirring almost constantly until mixture bubbles and thickens. Stir in 3/4 of the cheese and seasonings. Pour over pasta and mix well. Divide evenly into 8 lightly greased 1-cup ramekins. Top with the remaining cheese. Place on a baking sheet and bake for 20 to 30 minutes until bubbly and lightly browned.