TorontoJo used sodium citrate that @MunchkinRedux mentioned, to add a creaminess or mouthfeel to a regular white sauce that is similar to Velveeta or other processed cheese.
She had given a bunch of us a few tbsps of it in a little jar, but I never got around to using it.
There is also a custard style Mac and Cheese that tends to be made in the southern States , that uses eggs rather than a white sauce to thicken the dish, and some recipes are silkier than others. Here is a Southern style recipe @shrinkrap posted in 2020.
I made a custard style Mac and Cheese about 6 times last year, but I recently went back to making the white sauce type because that is what one DC prefers.
The mac and cheese pie from the Caribbean is also a custard style, which can be firmer and sliced. We weren’t crazy about one Caribbean cax and cheese pie I tried that contained ketchup in the sauce.
I have used the following thread the most.
Gourmet mac and cheese- any favorite cheese combinations?
John Legend’s Mac and Cheese was very popular for a while. I never got around to making it but I might try it this year.
