I can't remember who puts out that famous red & white checkered cookbook, but this mac & cheese recipe is theirs. This is what my mom made us since we were kids and any mac & cheese that doesn't contain sauteed onions and real cheese is crapola, in my opinion. And although I have a fondness for the traditional elbows, a rotini pasta grabs the sauce much better. Remember NEVER to add oil or butter to the water you boil the pasta in or the sauce will not cling as well. This goes for all pasta. If you love your children you will NEVER feed them any mac & cheese from a box or made with Velveeta, no matter how easy it is to whip up. Show you care, cube some real cheddar and make a white sauce. Use a good pasta, too. I prefer Barilla, but Ronzoni is a close second.