My cheese sauce is usually more complicated, with garlic, beer, chicken stock and flour for a roux, and mustard. And, of course, whatever cheeses I have on hand. Think of a fancy fondue that happens to be a little thicker.
I tend to just make it based on what I have. And I rarely have regular milk.. cream is much more likely. And real butter.
I do bake it after it gets a coating of hand-crafted bread crumbs and grated Parm on top.
Dang. I'm gonna have to make some this week. This is making me hungry.
/johnny
I clike to make a white sauce and then add the cheese. I’ll sometimes add chicken or sometimes I add ground beef. Sometimes I will combine different kinds of cheese. I’ve used Tillamook cheddar and Dubliner cheese from Ireland. those two combined are really good together.
Packaged mac n cheese - disgusting with or without the dyes. I use real butter and cream in mine too, also like to add precooked bacon bits. I use velveeta but top with shredded white cheddar or any other hard good cheese I have on hand. That’s when I usually make mac n cheese, when I have few chunks of different cheeses in the fridge. We were watching the Tigers game tonight. The announcers featured the Detroit ballpark’s new food lineup. One item they showed being made. Drop gooey man n cheese on a waffle maker, top with shredded cheese and close the waffle maker. So they make a waffle out of mac n cheese. Then they make a sandwich out of it with pulled pork. Granted they had a small handful of greens on the plate. Quite the sandwich, looked like about 3000 calories to me.