[BrianR]

As a former professional cook, you should have asked me when you had the chance!

I use either three or four cheeses, Fontina, Velveeta (no shame in that), Parmesan and Mozzarella. To make a roux is simple yet tough for the uninitiated. You heat the heavy cream (only way IMO) to just before boiling, add all-purpose flour and cook to thicken (boiling point). When you smell nutty aromas coming from the pan, that's it! Do NOT heat past that point or you will ruin it.

When the roux is ready, add the cheese and melt, stirring constantly until smooth and blended. THEN add the cheese to the already-cooked (Al Dente) pasta and toss to coat. Bake at 350 for 30 mins. Add toppings as you desire.

I use lightly crushed Corn Flakes, french-fried onions, or similar crunchy things. You may also add to the M&C as you desire...ham cubes, peas, carrots, chopped chicken, crumbled ground beef, tomatoes etc.

Once you master Mac and Cheese, experiment to taste.

Brian