The most important thing to note is that the heavy whipping cream has to be shaken or beaten by arm strength or by a stand mixer or hand mixer. The whipping cream will need to gradually increase to the highest speed (you'll want to cover the bowl for splashing or the jar) and get it to split.
You can stop for just a little bit of time and you have to continue to shake or mix until you start to notice the fat separate from the buttermilk.
You'll drain the buttermilk, unless you want to save it, and you can squish out any excess buttermilk from the fat. The less buttermilk the longer it lasts (up to 3-4 weeks).
Take the ice cold water and pour some over the butter. You'll continue to drain the bowl and pour the cold water over until it has turned clear.
From there you can store it or you can add the garlic, basil, parsley. Pink Himalayan salt is optional as well.
Place in the fridge after storing or start spreading it all over everything.
Get water boiling (in a pot) before putting your elbows in and add a capful of oil to your water. You can add in some salt here and take out from the cream so it's not over salted especially from cheese.
While your water is boiling begin prepping you "roux". - Place the butter in your pot and once it's melted add your minced garlic.
Once the garlic and butter have browned, add the whipping cream in a pot along with with the milk. Stir so it doesn't stick to the pan while heating on a low-medium heat.
You'll gradually start adding your seasonings and stir them in.
Next you'll start adding your cheeses in and be sure to keep the mixture going so the cheese is melted. You're using half of the 8oz bag of shredded cheese on this step.
The water should be boiling now, you'll add your noodles in for less than the al dente time it says on the box. - Sometimes 6 minutes, so you would do 4.5-5 minutes.
Back to your cream and cheese mixture, make sure that the cheese has melted down enough.
Remove your noodles at the 4.5-5 minute mark, strain them and then you'll add them to the "roux" that you've made. Gently stir them in. This step is where you'd mix in some herbs.
If you accidentally added more milk or you think it's too "liquidy" (totally not a word), you can sprinkle some breadcrumbs in to thicken it. Just note that you'll want it gooey, so don't overdo the breadcrumbs.
Cast Iron Mac & Cheese
If you're choosing to go for the cast iron or a baking pan, you'll coat the pan.
Then you'll place your cheese and noodle mixture into the cast iron.
Be sure to top with some more cheese and a sprinkle of breadcrumb.
Place in the oven to bake for 20-25 minutes or until the top has browned nicely.
Gentle remove the cast iron or baking pan from the oven, place it on the table with a serving spoon and enjoy!
Mac & Cheese Cups
If you're choosing the cups, you'll spray the cups down (I used re-usable silicon cups).
You'll scoop the cheese and noodle mixture into each cup.
Top it off with cheese and breadcrumbs.
Place in the oven to bake for 15-20 minutes or until the top has browned nicely.
Gentle remove from the oven and plate the cup on a tray. Then be sure to enjoy!