Nik's Mac & Cheese Guidelines (take these measurements as approximate)
        3 T butter
        3 T Flour
        3 Cups of Milk
        4 oz Cream cheese (makes it smooth & creamy.  the more you add the smoother it gets)
        3-4 Cups grated orange Cheddar cheese (it's impossible to have too much cheese)
        1 tsp Worchestshire sauce  (maybe more if it tastes like it needs it)
        Salt
        Pepper
        Garlic powder (just a sprinkle)
        ~1/2 to 3/4 lb elbow Macaroni
        Plain bread crumbs
 
Limber up & be on good terms with your balloon whisk.

Start the water for the macaroni.  You'll be cooking it while you make the sauce.  It should end up en dente.

In a decent sized sauce pan over medium heat, melt the butter & whisk in the flour making sure there are no
clumps.  The mixture should be a thick fluid (like runny cream of wheat).  If really runny, add flour.  If
dry/ clumping, add butter.  Keep whisking the flour- butter until it browns lightly.  (viola!  you just made a
roux)  Add the milk while whisking vigerously to prevent clumping.  Whisk lightly while this mixture slowly
boils and thickens some.  (hey!  you now have a bechamel sauce)  Add the cream cheese.  This will thicken it
nicely. Add grated cheese.   Add salt & pepper to taste.  Add worchestshire sauce & garlic powder.  Stir until
smooth.  (mmm... orange goo.)

Dump the cooked, drained macaroni into a greased, lasagne type pan.  (I usually just use cooking spray.)  Pour
the cheese sauce over the macaroni, & stir it a little to make sure they are all coated.  Cover top with bread
crumbs.  Sprinkle some grated cheese on top.  Bake at 350 for about 30 minutes.  The top will brown & the
sauce will bubble.
 
Fun things to add/ change for adults....
-Cheeses from around the world:  I've been known to just grab an assortment from the fridge.  (hey! this is 
 still good.  Let's use it up.)  Warning: Be sparing with smoked cheeses.
-Go herb friendly: Parsley and/ or any herb that goes well with the cheese(s) you happen to use.
-Rasta! red, gold, & green:  Cheese friendly veggies are nice.  Like topping with fresh tomatos right before
 serving.  mm mm good!  Or mix in some fresh broccoli florets before baking.
-Texturize!  Ziti, spirals, etc...  any "bite sized" pasta works.  As does flavored pasta like spinach.