I like it once in awhile. I'll eventually try both recipes in the video. Usually, I just follow the directions on a box of Mueller's elbow macaroni for mac and cheese (the original recipe, not the one that uses velveta "cheese"). However, I use Cabot's Hunter's cheese (extra sharp white cheddar)and drain, rinse, and add a can of large butter beans, some diced jalapenos, and sometimes some diced ham. It has a "kick" and I like it better than the more bland versions. For those that don't like the jalapenos, just bake the mac & cheese without them and let those that wish add them afterwards (although it tastes better if included during baking).