Bring a large pot of water to boil, season the water with salt, and cook the shell pasta until al dente.
While the pasta is cooking, prepare the cheese sauce.
In a large, high-walled skillet (or pot), melt the butter over medium heat. Add the flour, whisking until incorporated, making sure there are no lumps. Cook the roux (the flour and butter) for 2 minutes, whisking constantly.
Combine the milk and cream in a measuring cup and, while continually whisking, slowly add the milk/cream to the roux.
Cook the cream mixture for 3-5 minutes, whisking frequently, until it begins to thicken. Add the spices and stir.
Now add the cream cheese and stir until it’s completely melted and smooth. Then add all of the shredded cheddar (except for 1 cup) and stir until melted.
Drain the pasta when it is done cooking and add it to the cheese sauce. Stir to coat the pasta in the cheese. Finally, turn off the heat and add the remaining cup of shredded cheddar and stir until melted.
The Mac & Cheese is best when eaten right away. Enjoy!
Store leftovers in refrigerator for up to 4 days. To reheat leftovers, add a little milk or cream to your serving and heat in the microwave until hot.