Good with modifications. My sauce was too watery to mix in cheese, even after 15 minutes of simmering (maybe because I didn't use quite enough macaroni) so I made a roux in a seperate saucepan with 2 tbsp butter, 2 tbsp flour, salt, pepper and about 2/3 c milk with the reserved liquid I couldn't absorb. Then I removed roux from the heat and stirred in cheese. Added back to the mix and it was delicious. Probably not quite as healthy though.
