I am disgusted by some of the ways "you people" make macaroni and cheese.

Splashing (ok, a few glugs) some chicken stock in there during the melting process adds a little salty, chickeny deliciousness to the dish as well.

As someone that currently has a stent in after they went into my kidney to blast a 2 CM kidney stone, I'd much rather make Mac and Cheese your way.

First things first - I love the Foodspin articles. I like cooking anyways, and these have inspired me to make some simpler food that has been great. I made my wife and her family French Toast, I've fallen in love with meatloaf (having only had dried, cooked-in-a bread-pan loaf I had no idea what I was missing) and…

Mmm, yes. For my mac and cheese I like a ratio of 2/3 cheddar with 1/3 gruyere, plus a bunch of Parmesan on top. Also some crunchy bits of pancetta mixed in.