i don't know why i've never used a recipe for mac and cheese.. it kinda just fell out of my head and onto a plate. after learning the basics of béchamel, it only seemed natural to add a variety of cheeses to create a velvety sauce for my dish :)
i used a blend of sharp cheddar, gouda, and caña de cabra cheeses (the latter is my favorite... pungent, delicious goat cheese in a moldy rind....seriously though... BEST EVER). served with plenty of ground black pepper, and it was delicious! thick, indulgent, fatty... perfect way to avoid the deep freeze right outside my door. the sauce is so simple and pulls together in the time it takes for the pasta to cook. next time i'll keep track of my proportions and post a recipe soon. :) but for now feast with your eyes!