I've been obsessing over my macaroni and cheese for decades! Have gradually switched to a pasta called "conchiglie," which are shell-shaped and REALLY scoop up the sauce. But grainy sauces prevailed. I live in London, where Velveeta is not an option, but have tried cheese "products" like Vache Qui Rit, and Dairylea, for meltiness. Added to real cheese like Taleggio, it has turned out pretty well. But now it's time for home-made Velveeta, thanks to you, and I think with the conchiglie, it will be the ultimate! Will report.

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