I made this macaroni and cheese for supper last night. Important: the flour amount should be 2.5 TABLESPOONS, not what it says in the recipe. I usually use egg noodles when I make this, but this time I used macaroni. I used 2.5 c heavy cream and 1.75 c 1% milk. I also used a mixture of mozza and cheddar instead of the fontina/mozza blend. And I add in some chopped green onion to give it a little zip.
I have another recipe that I usually use that calls for a bechamel cheese sauce, etc. but this one is a lot quicker and easier. It tastes more like a dauphiniose. Very tasty!