Well I did it. You can read about my attempts here, here and here. Finally on the 4th try I figured it out. I have been shying away from using a secret ingrident…I learned that bechamel is not a cheese and what making a roux is. Before I tell you what the secret ingrident is, you have to know…I DID NOT believe that you needed this ingrident to make AWESOME mac and cheese…but a las you do! Velveeta! Here are the rough ratios… 1/2 classic Velveeta 1/4 Havarti 1/4 coastal cheddar You need to either make a bechamel base or a roux. I use a whole stick of butter fyi…melted down then add flour till it lightly thickens up. Next add one of those…
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the Seattle Cook 