Absolutely the best mac and cheese recipe I've ever made; this one is taking the place of my go-to recipe. The 2 tbsp salt gave me a bit of pause, but have no fear - kosher salt is less salty than plain table salt, and if you follow the directions carefully and start with 1 tbsp (and unsalted butter in your roux), you can't go wrong. I used a little less than a tbsp and a half of salt, and used Tillamook Reserve sharp cheddar, Cabot white cheddar, and an excellent double-cream Gouda, and topped it all with panko and baked it. Heaven on a plate. Everyone in my family had seconds, even my notoriously picky grandpa!