• Turn your broiler on high.
• Grate cheddar while the water boils to save time
• Boil water with 1/4 cup salt and cook pasta according to package directions

Prepare the Sauce

• Pre heat your milk in the microwave for 45 seconds – just enough to take the chill out of it. It should be warm, but not hot.
• Melt butter in a sauce pan over medium heat and let it heat until it becomes foamy.
• Mix in flour. Cook it for a minute while stirring constantly
• Slowly add warmed milk to the butter mixture 1/4 cup at a time. Whisk it continually to avoid lumps in the sauce. Season generously with salt and fresh cracked pepper and stir in Better Than Bouillon.
• Once all of the milk is added, cook for a few minutes while whisking it. Do not let it boil. You will feel the sauce start to thicken. It’s ready for cheese when you rub a small amount between your fingers and it feels silky.
• Add 1/2 of the grated cheddar and whisk the cheese mixture until the cheese is combined in the sauce.
• Stir the pasta and cheese sauce together.

Assemble Your Mac and Cheese

• Spread the mac and cheese into an oven safe dish.
• Combine 8 oz cream cheese with 4 oz of the grated cheddar. This should be about half of your remaining cheddar.
• Spread cream cheese cheddar mixture across the top of the pasta. If it's difficult to spread, wait a few seconds the heat from the pasta should soften the mixture enough to make it spreadable.
• Sprinkle remaining grated cheddar across the top of your dish.
• Pop your mac and cheese on the top rack of the oven for 3 minutes or until the cheese topping melts and begins to brown. Don’t take your eye off of it.
• Remove from oven and allow the dish to rest for 5 minutes before serving.