YIELD: 8-10 servings
TOTAL TIME: 1 hour 10 min
Bring a large pot of salted water to a boil. Cook macaroni until al dente, according to the package directions. Drain and transfer to a large bowl.
Meanwhile, position a wrack to the top third of the oven and preheat to 350 degrees F.
In a small saucepan, combine the cream, milk, and butter and heat over medium-low heat until warm and the butter is melted. Pour over the pasta. Add the Velveeta, Grueyer, mustard powder, nutmeg, pepper and 1/2 teaspoon of salt and stir until well combined.
Pour the pasta into a baking dish and spread evenly. Top wth cheddar cheese and bake until cheddar cheese is melted about 25 minutes.
Remove from oven and let stand for 5 minutes.
Store leftovers in a covered container for up to 3 days. Reheat in a 300 degree F oven.