Preheat oven to 400F. Cook and drain macaroni; set aside. In large saucepan, melt butter. Add flour mixed with salt and pepper, using a whisk to stir until well blended. Pour milk and cream in gradually; stirring constantly. Bring to boiling point and boil 2 minutes, stirring constantly. Reduce heat and cook 10 minutes. Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts. Turn off heat. Add macaroni to the saucepan and toss to coat with cheese sauce. Transfer macaroni to buttered baking dish. Sprinkle with breadcrumbs. Bake 20 minutes until the top is golden brown.
(You can freeze this recipe in zip loc bags. Mix macaroni and cheese sauce. Cool to room temp. Put in freezer. Put macaroni in fridge the night before cooking. Allow mac and cheese to reach room temp. Put in buttered pan, sprinkle with bread crumbs and bake 20-30 minutes.)
