Yeah, that's a LOT of cheese sauce (made with whole milk and heavy cream) for a little bit of macaroni.

I'm pretty sure this woman is turning into a blobfish.

With a side of fishsticks and (inexplicably) Brussels Sprouts.

That's what makes it health food! Or even Sarah has learned a painful lesson about eating -some- fiber.

The lack of mustard, paprika, diced onions and breadcrumbs just baffles me. Macaroni and cheese without the spice is insane.

I am firmly pro-noodle over cheese. The sauce should be as minimal as possible. Hell, just use some cream of mushroom and mix that with the grated cheese, no point doing the roux and cream. I had this gratin kugel thing at Disney World last month, it was definitely on my preferred more noodles than cheese scale.

Mac and Cheese is not "cheese sauce with noodles", especially not mild cheddar. I once made a "old cheddar only" mac an cheese as an experiment and even with old cheddar it was just this bland mass.

The flavor jumps out if you add some spices, saute some garlic/onions into it or brown some meat (a bit of sausage, ground whatever, pork belly etc) and use that fat to make the roux for the cheese sauce. My pork belly mac and cheese with carolina reaper pepper would kill me if I ate it all the time, but damn is it good.

It's not ever gonna be health food, but if I'm going to eat a ton of calories, I'm going to eat it on something actually good, not just for shoveling bland fat in my mouth.

Also, mix your cheeses. Red Leicester, Gruyere, Stilton, something smoked. Cheddar is the filler, then pick two others and use that together.

Bacon that shit up, dog.

All good points, but:

DICED ONIONS COGGY? Explain this sin against mac n cheese texture.

Oh my word, my love for you might have just gone right out the door.

I like onions, ok?

High intake of chemical preservatives?