What’s the correct way to do this?

Usually I’m not into mac and cheese. I’ve made far too many bland, boring, one-dimensional mac and cheese dishes and wind up feel obligated to eat all of the leftovers. By the time it’s gone, I’ve come to resent mac and cheese. The problem is that usually these recipes call for American, Velveeta, and other processed crap that isn’t even cheese. The fact that this recipe calls for real, legitimate cheese caught my eye immediately.

Now, here’s the thing. There’s a hug variation in what’s being called “cheddar” these days. For example, Kraft sharp cheddar is usually neither sharp nor does it have a good cheddar flavor. For this mac and cheese I used Cabot white extra sharp cheddar, and it was so much better than the Kraft or store brands.

Otherwise, I made this exactly as written, except that I halved the recipe, because as a single guy, a whole pound of pasta would have yielded enough leftovers to last over a week., and like I said, mac and cheese can be a gamble. Anyway… as someone that’s usually not impressed with mac and cheese, I can honestly say that I’d consider making this again.