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I'm going to have to give this a go. My lazy way of making mac and cheese is precisely due to the difficulty of making a good cheese sauce. lazy way: I layer in cooked butter coated macaroni and grated cheese then pour in milk to keep the macaroni moist. bake at 160C/325F for 30+ min. Comes out pretty good but lacks the silky texture of creamy mac and cheese.

Last time I tried making sauce the gooey cheese adhered to the spoon I was stirring with until it just gathered up all the cheese. I had a baseball of cheese on the spoon and a pot full of milk. So I had to really cook the hell out of it to get everything hot enough to melt which ruined the cheese. Then upon pouring into the cooler macaroni made it yet again clump up. It was a mess and tasted less cheesy and I attribute that to my desperate attempt to remelt the cheese into the milk. Still pretty edible though.

Yeah, that's a great recipe - Much more concentrated cheese flavour than you can get with bechemel cheese sauce and easier to make too!

It definitely works but the flavor is different (not in a good way, just different) and it’s super high sodium.