1 pint cream
3/4lb xtra sharp cheddar (cabot is preferred)
2lb cooked pasta
Bread crumbs of choice (I use panko)
chewy bacon bits
heat your cream to just below a simmer, and slowly stir in your cheese. Mix into your al dente pasta thoroughly. put the whole mess into a casserole dish and top with bread crumbs and bacon bits. Bake at 350-400 until the top is golden brown.
Boom, you've made the mother of all mac and cheese.
p.s. real cheddar isn't orange.