Mmm… mac ‘n cheese. I made a small batch of this a few days ago, mostly with a chili combo in mind. I got lazy and skipped the roux and the white sauce to stir the cheese into, just warming half and half in a sauce pan and melting cheese straight into that. That worked very well so this batch went the same way.It takes more cheese to thicken the sauce when you skip the bechamel step, and I’m kind of thinking that’s the point – to save on the most expensive part of a dish that is seen as cheap comfort food. I just made a small batch, enough to fill two of the little casserole dishes, what I lacked in volume I made up in quality.I dug around and gathered several kinds of cheese, Velveeta made a nice base, then I stirred in Gruyere, cheddar, Parmesan, and provolone. The topping is panko with melted butter and a bit of Parmesan. Yummy!