Wow, I must have been living in a cave for several decades. Macaroni and cheese is a family favorite and it's so good that I rarely eat it unless someone in my family's hands have touched it. We had a potluck today at work and I was encouraged to try the "best ever macaroni and cheese" and it was completely different from what I'm used to though of course, my sample size is fairly small. It was very tasty but the texture was completely different. When she shared the recipe, I realized it involved a bechamel sauce with a roux base to my surprise considering our custard-based (I think traditional Southern) recipe. A google search has now made me aware that there are in fact two methods of mac and cheese - bechamel and custard. Out of interest, is there a method you prefer?