“Not Susan Mayer’s Mac & Cheese” Boil 1 lb. Pasta, I use either elbow shaped, Cavatappi, or something similar. Just cook to Al Dente as you will be baking it and don’t want it mushy and overcooked. (Note: Susan would do that!) Make the cheese sauce: I use 1oz of each: Manchego, Gruyère, and White Cheddar (I will sometimes use a little more but you can judge the thickness of your Roux and cream mixture as you add the cheese to your desired texture) 3 TBSP flour with 3 TBSP butter in sauce pan, me