http://babble.com/CS/blogs/strollerderby/archive/2007/07/11/kitchenista-mac-and-cheese-revisited-yet-again.aspxFor awhile now, I've been pondering The Mac and Cheese Question. Between facing the truth about "natural" macaroni and cheese products, reading The Omnivore's Dilemma , and just a general consciousness-raising about food processing and production in generalenCommunityServer 2007.1 (Build: 20910.1126)http://babble.com/CS/blogs/strollerderby/archive/2007/07/11/kitchenista-mac-and-cheese-revisited-yet-again.aspx#36583Tue, 14 Aug 2007 03:38:18 GMT42a08a39-daf3-4129-8a63-8a27b879cc03:36583Strollerderby<p>I get it. I do. It was late on a Friday and you were looking forward to getting home. To the weekend. To drinks. Whatever. You had no time for the SD. Fine. Be that way. But you&amp;#39;re missing out, lemmie tell ya. It&amp;#39;s Saturday now, and thankfully</p> <img src="http://babble.com/CS/aggbug.aspx?PostID=36583" width="1" height="1">http://babble.com/CS/blogs/strollerderby/archive/2007/07/11/kitchenista-mac-and-cheese-revisited-yet-again.aspx#32441Wed, 11 Jul 2007 18:51:57 GMT42a08a39-daf3-4129-8a63-8a27b879cc03:32441Migg<p>I would actually use a bechamel sauce base, though. You would just need an additional step: make a roux from butter and flour. Then add the milk, let it thicken, add cheese, put the pasta into the sauce. And then bake :) </p> <img src="http://babble.com/CS/aggbug.aspx?PostID=32441" width="1" height="1">