Heat oven to 375 degrees
Cook elbow macaroni noodles to al dente according to package instructions
In a non stick skillet, melt butter on medium high heat and saute shallots with rosemary
Add flour and mix throughly for a minute
Turn heat to medium low and add miilk and heavy cream and bring to a light simmer, do not boil as this will seperate the cream and create an oily mess
Turn heat to low and add cheese and stir until dissolved
Season sauce with Brown Girl Spice Asili Glam blend plus salt and pepper to taste and stir
Turn off heat and taste saue and asjust salt accordinly. To test if sauce is done, use a metal spoon and dip it in the sauce. Draw a line with your finger down the back of the spoon and if the line does not dissapear the sauce is done. If the line dissaperas continue to simmer the sauce on low heat until the line is achieved.
Reserve half a cup of pasta water to use to loosen sauce as needed
Combine strained noodles with sauce and stir gently to combine
Fill 4 cocotte's with the mac and cheese, top with shredded cheddar and fresh chives and bake at 375 for 20 minutes
Turn oven to broil and alllow the tops of the cheese to carmalize, about a minute
Allow mac and cheese to cool and serve after 10 minutes