Several people asked for this recipe from Seester #1:
"I used a 'make-ahead' recipe from Cook's Country, amping up the mustard x2 (no need to use dry; I used Dijon), the cayenne by x3, adding Worcester--about two teaspoons, and replacing some of the Colby with Fontina, another good melter with a more interesting flavor.
The recipe was developed to allow making it in advance without it drying out while in the oven-- a problem with baked mac n'cheese. You'll see it references freezing it prior to baking and to quicken defrosting, using 2 8" pans instead of 1 larger one. I didn't freeze it; I simply made it the day before so used a larger pan."
