This recipe was very different from other Mac&Cheese recipes I have made. It starts with a roux, it's important to leave al dente when you intend to finish in the oven. I used a gouda, fresh grated parmesan reggiano, and american. I also added left-over pork roast, a little extra seasonings (onion powder, TJ umami seasonjng, rubbed sage, and cayenne) and topped with chunky croutons made with half stale left over baguette tossed in garlic butter. I wouldn't change anything. It would be easy to add different cheeses and leftover meats you have on hand. Made 6 ample servings when served as a meal.
