Macaroni and Cheese

(Courtesy of Hat City Kitchen)

Ingredients:
1 lb. elbow macaroni, cooked
1 qt. heavy cream
1 Tbsp. onion powder
2 tsp. garlic powder
1/4 tsp. nutmeg
1/4 tsp. paprika
1/8 tsp. cracked black pepper
2 tsp. salt
1 Tbsp. sugar
1 lb. American cheese, shredded
1/4 c. Parmigiano-Reggiano cheese
1/2 c. breadcrumbs

Directions:
In a medium saucepan, heat cream over medium heat to a simmer.

Stir in onion powder, garlic powder, nutmeg, paprika, pepper, salt, sugar and cheese.  Stir until fully combined and melted.

Add cooked elbow noodles and stir until noodles are coated with cheese sauce.  Divide between 8 ramekins.

Mix Parmigiano-Reggiano and breadcrumbs in a small bowl.  Divide between ramekins.  Cook until the broiler until breadcrumbs become golden brown, about 20 minutes.  Serve warm.

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