Maggie and I bought a classy bottle of Oasis Chardonnay from Babcock months ago and finally drank it last night. We were going to make something classy to go with it, and discovered Pure Flavor provided a recipe for the "World's Best Mac and Cheese." Beechers serves this in their Pike Place store and it's sold around the country. This was my first time making cheese sauce like this from scratch and a worthwhile experience. I'm no mac and cheese connoisseur but Maggie claims it competes with Lucky's which is good enough for me. Some things you'll learn while you're making it- culinary knowledge really:

Roux is a mixture of wheat flour and fat, traditionally clarified butter. It is the thickening agent of three of the mother sauces of classical French cooking.

Béchamel sauce also known as white sauce, is a basic sauce that is used as the base for other sauces, such as Mornay sauce, which is Béchamel and cheese. This basic sauce, one of the mother sauces of French cuisine, is usually made today by whisking scalded milk gradually into a white flour-butter roux (equal part clarified butter and flour), though it can also be made by whisking a kneaded flour-butter beurre manié into scalded milk. The thickness of the final sauce depends on the proportions of milk and flour.