Mac and Cheese

Do yourself a favor and go to this website and make this mac and cheese. Alton Brown is right on. I love that it's not made from a roux, so there's not any kind of grittiness to it, just creamy goodness. I will say, it was a little too mustardy for my liking. When I make it again, I will either it just use 1/4 t or cut it completely. And, don't fret about the hot sauce. You probably won't even notice it. I used Frank's Red Hot sauce, because we're (my husband) wing fanatics and we always have some. Enjoy the deliciousness.