Preheat oven to 325° F. Measure out ingredients before beginning.
Begin boiling pasta water for the macaroni while you prepare the cheese sauce. Salt the water once a boil is reached. (I use 1 tbsp. kosher salt.)
Meanwhile, meltbutter in a large pot over medium heat. Use a silicone spatula to stir in theflour. Continue to stir for 2 minutes, it should start to turn a light brown. Add the heavy cream/milk in small splashes, stirring continuously. (If you add it too quickly you’ll “break” the roux and the sauce will be thin.)
Let it simmer, uncovered, while you boil the macaroni for 1 minute less than al dente (about 7 minutes, refer to package). Stir both the sauce and the macaroni periodically.
Add the seasonings and hot sauce to the sauce. Remove from heat.
Gradually sprinkle in 4 cups of shredded cheese. Stir continuously until smooth and combined. If it seems too thick, add a splash of milk.
Drain the macaroni and add it to the warm pot you boiled it in. Pour the cheese sauce on top and stir to combine. Transfer to a lightly greased 9 x 13-inch casserole dish. Top with remaining 2 cups of cheese.
Bake for 20 minutes. If desired, broil at 450 for 3 minutes to brown the top. Serve!
Notes
Cheese:
Shred the cheese from a block, it will melt and taste much better than packaged shredded cheese.
Cheese options are endless, you can use any combination of cheddar, gouda, gruyere, mozzarella, Colby, and more.