I found the ingredient/method for the best creamy macaroni and cheese where the cheese proteins from various cheeses will blend perfectly. Basically, instead of making a bechamel sauce and adding the cheeses to that, you leave out the flour and butter and add sodium citrate to your milk or water and bring to a slight boil then simmer and add the cheeses. 25 grams per 3 cups of liquid. It’s about 25 ml by volume, its not that sensitive that you have to have it exact. Try it, you’ll love it. Fool proof creamy. Perfect for making cheese dips too.
béchamel works fine, it aint hard