Moskin on Mac and Cheese

The New York Times food writer Julia Moskin has a delightfully written and, in my experience, dead on article on the hunt for the perfect home made Macaroni and Cheese.

Plain American cheese, labeled pasteurized process cheese, contains the most natural cheese and is the best for cooking. American cheese derivatives are made from cheese and additives like sodium phosphates (acids that promote melting), nonfat dry milk and carrageenan. In descending order of their relationship to natural cheese, they are cheese food, cheese spread (such as Velveeta) and cheese product.

The article itself doesn't end up with a recipe, but I intend to follow the trail and will post back with what I find.