This was really, really good, and so much easier than the mac & cheese recipe I've been using (Alton Brown's). It was a bit thick, though, so next time I think I'll add an additional can of evaporated milk. Also, to suit my family's tastes, I added a bit of garlic and onion powder to the roux before adding the liquids. Also used dry mustard powder (maybe 1/2 a teaspoon?) instead of the dijon. I also used a third each of sharp cheddar, mild cheddar and monterey jack. The "grittiness" several previous reviewers noticed is due to using only sharp cheddar-- I just read about that somewhere and using milder cheeses definitely results in a smoother, creamier texture. Finally, I did pour this into a casserole and baked it for about 30 minutes until it started to brown on top. My picky 11 year old loved this, as did my husband (and I!) so this is now going to me my new mac & cheese recipe!
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This was really, really good, and so much easier than the mac & cheese recipe I've been using...