Back from holiday! Reenergised, only in moderate back pain, and ready to resume work on my planned Halloween video for this year! Also have some plans for 3d printed tabletop modules! Watch this space, I guess!

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Oh, yeah you can just use American cheese if you just want cheesier but the other replier made the mustard suggestion... Both contain emulsifiers but mustard has a lot more flavor.

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just add a lil bagged shredded cheese, that's what I do also weird tip, a lil bit of ground mustard makes it taste cheesier rather than mustardy. Can't use a lot or liquid mustard tho.

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Uh, a scientist? Biochemistry isn't exactly chemical engineering or molecular gastronomy but stuff like this is a must know for any American cook. Mac & Cheese should be our national dish tbh.

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Great news! The powder has a shitton of NaCHO aka sodium citrate or citric acid which is what makes cheese emulsify. So you can just add any cheese that melts a little bit (aka not super crystallized or hard cheeses) you have on hand to make it ideally cheesy while keeping a nice texture.

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