http://modernistcuisine.com/recipes/silky-smooth-macaroni-and-cheese/ http://modernistcuisine.com/recipes/silky-smooth-macaroni-an... This is supremely unfussy

http://modernistcuisine.com/recipes/silky-smooth-macaroni-and-cheese/ http://modernistcuisine.com/recipes/silky-smooth-macaroni-an... This is supremely unfussy. Best part is the cheese sauce reheats perfectly. The final result is creamy and can be made with any cheese on hand to taste. (Smoked Gouda is astoundingly good) Your instructions above is my "bachelor version", but grating some cheese into water with sodium citrate while the pasta water is coming to a boil is ridiculously easy and will produce an actual sauce, unlike the melted globs of cheese produced in the bachelor version.