While Stephanie is not a big fan of macaroni and cheese, she does like this rich version adapted from a Biltmore recipe.
2 cups elbow macaroni, cooked
2 1/2 cups heavy cream
1 cup shredded Gouda cheese
1/2 cup shredded Parmesan cheese
1 cup Panko breadcrumbs
Place cooked macaroni into a baking dish. In a sauce pan, heat cream and add Gouda and half of the Parmesan. Whisk vigorously over low heat, making sure the bottom does not scorch. When cheese is melted into cream, pour mixture over macaroni. Sprinkle Panko and rest of Parmesan cheese on top and bake at 350 for 20 minutes until golden brown. Serves four.