Anne Miller wrote:I am fairly certain that the problem was with the sauce or the lack of a sauce.
I bet you are right. I start by making a roux of butter and flour, then stir in
milk and at least 3 cheeses, and usually a little white wine. That is the base parsley, garlic chives, cayenne pepper and a tiny grate of nutmeg are favorite seasonings... sometimes a little sage, etc if I include bacon or ham. With shrimp, crab or lobster, I'd definitely include some celery leaf and Creole seasoning Mix it into cooked pasta, top with breadcrumbs, grated parm, assiago, etc. and top with more butter. Cook until brown and bubbly. Crawfish, and fresh corn is also an amazing addition, especially with some sweet onion. I usually eat mac and cheese with hot sauce added at the table.