I feel like I'm a mac and cheese pro, Everyone is always so impressed that my mac doesn't taste dry or like boring noodles. My favorite cheese combo (so far) is gruyer, SMOKED gouda, and vermont cheddar. It's so so awesome. I also like to crumble up club crackers before i bake the dish. broil it for a few minutes at the end to get a yummy brown goodness. yummm. However I do a couple of things differently. I don't rinse my pasta at all, and I also don't heat my milk before adding to the roux. In fact, I stick it in the freezer for a few minutes before I add it to the roux. If you have hot roux and ice cold milk, then you will never get lumps. I've never had problems getting lumps this way. just remember, hot roux, cold milk, no lumps.