that looks a lot like the mac’n’cheese we make. most people make a “cream” sauce that’s cheesy. we make a melted cheese sauce that has just enough butter and cream to make it more liquid than just melted cheese. and usually a mix of extra sharp cheddar and pepper jack. secret umami ingredients? worcestershire sauce and ground mustard.
The combination of mustard with cheddar cheese is amazing. I think also that one of the secrets to a great mac n’ cheese is baking it in the oven. For store-bought…I’ve never had anything so far that’s better than Stouffers…it’s really fine.
Yeah I don’t know exactly what wizardry this stuff is made with but it’s very cheddar-forward. You bake it in the oven inside a pan of 1-2” of water until the top browns and the internal temp is 165. It’s ridiculous and easy, 40 mins and done for $10, enough to serve two people with leftover. (local pickup price)
That’s practically cheaper than the ingredients would be.