Preheat oven to 325ºF.

Grease a 9” x 13” casserole dish. Set aside.

In a large stockpot, melt the butter over medium heat.

Meanwhile, in a separate pot, prepare the macaroni according to package directions, but cook just under your preferred level of doneness to ensure the mac and cheese doesn't end up overcooked and mushy.

Once the butter is melted, whisk in flour to form a roux (paste). Add the seasoning, to taste.

Whisk in the milk and cream and set heat to medium-high.

Whisk in 3 cups of the cheese and continue whisking as the mixture cooks and thickens.

Drain the pasta but do not rinse.

When the cheese has completely melted into the sauce, pour the sauce over the cooked macaroni.

Fold the macaroni and cheese into the prepared casserole dish.

Top with remaining 1 cup of cheese.

Bake for 25 minutes, or until the cheese on top is browned and completely melted.

Allow the mac and cheese to sit for about 5-10 minutes before serving, so the cheese sauce has time to set up.