I watched Emeril once and he said the key to a good mac & cheese was a variety of cheeses. I have experimented for a while and have gotten good! The adults like my mac&cheese on holidays but I have learned to keep the "stinky" cheeses out for the kids. i start with a traditional white sauce (ru? or roo?). milk, some butter and some flour. then I melt in cheeses and add milk as necessary. I use locattelli, provelone, swiss, and cheddar. The main key that I have found is that I really don't bake it for very long at all - stays creamier if I only bake for 15 or 20. if is going in the chafing dish, maybe only 10 or 15minutes.