Sometimes I bake mine with a topping but really can't tell any difference in the creamingness. I use melting cheese, sharp cheddar usually Cabot white cheddar as it is extremely sharp, half and half milk. More sauce than pasta. Sometimes I add a tomato sauce and cream cheese to the cheese sauce for a different taste.

aaaah!!
Combining your Italian and Dairy heritage, for surely the best of the best!! :)

Home Ec was pretty useless when I was in Jr. HS, but one thing I did learn was how to make a white sauce. It has been useful through the years. How to make tailor tacks, not so useful.

You have me giggling thinking of those nasty tailor tacks! :)
Mine go back to a 4-H memory.
When we did them in Home Ec, I think my my brain went, oh well, here we go again!

TBH I was bored in Home Ec, as they didn't teach anything new that I had not learned in 4-H or at home with my Mom. Dropped it after the mandatory one year, because of that.

I went to Catholic schools and we didn't have Home Ec! Seems like we spent an awful lot of time in church. Geeeezzzzzzzz

The best M & C recipe I have found is Trish Yearwood's......crock pot... full of yummy Ingredients.
Family appoints me for the dish for all gatherings. Look up her recipe, she has a you tube video.

Care to share the recipe?
I'm always game for a new Best Ever ... especially when it is in the crockpot!
Thanks!

The Smoked Gouda Mac and Cheese recipe I use can be found online at Joyous Apron. The small(tiny) bacon bits are in the smoked gouda cheese that I use, there are versions without the bacon bits. Hope you try it and enjoy! Jo

We also had to learn how to make white sauce - which has become one of the more useful things that I learned.

(Probably sometime between 1955 and 1957)

Trish Yearwoods recipe:
https://spicysouthernkitchen.com/tri...ac-and-cheese/

I use a little less milk and add whopping cream.
I also cook my macaroni before putting in crock pot.

Enjoy