I tried it and easy to cook. So delicious

awesome!

Curious about your feelings on making a roux to helo thicken the sauce and use less cheese I used to make my macaroni and cheese like this only with regular milk instead of evaporated milk and my dad is the one who got me started on doing the flour and butter then adding the milk (a roux) before adding cheese it helps out a lot

Oh for sure that works great! The roux with cream or milk is a bechamel basically, and that's probably the most common base for a mac and cheese. The benefit is maybe less fat, and it's cheaper because you don't need as much cheese. I used to make mac and cheese with a bechamel until I found this recipe. The downfall of the bechamel IMO would be that it is a little more complicated, you can often taste the flour a little, and the cheese flavor is less concentrated. But I think that, while I see those as negative qualities, there are plenty of folks who would see them as positive qualities, so definitely it's just up to the cook to find the technique they prefer.

Well I would like to try this way then I guess the other reason I had started doing it the other way was it sometimes when you use so much cheese it gets that weird texture I don't really quite know how to describe it but I certainly love cheese so I think I will try this way next time

Please let me know if it turns out well. I actually just made mac and cheese today using the old bechamel method, and I was disappointed. It does tend to get that grainy texture. I prefer this method.

Great!!