This is the only mac and cheese recipe you need—not that you want, that you need. It doesn’t have exotic ingredients to scare the kids or confuse grandma. This has been a hit with kids who have never had anything but the stuff in the blue cardboard box and with foodsters who want to know the genealogy of every ingredient in the dish they’re eating. You can get all of the ingredients at any store, and in fact, I’ll bet most of them are already somewhere in your kitchen. The cheese sauce is guaranteed to not lump, break, or curdle because there is no cheese sauce. Be aware that this should be served shortly after being taken from the oven, when strings of cheese will still be attached to the mother casserole. This recipe started life as a dish sold by a local specialty deli; I’ve tinkered with it to get it the exact way I like it. This dish has never generated leftovers.