Mac and Cheese

If I was on death row, for systematically hunting down the producers and personalities of Fox News, in a misguided effort to make the world a better place, I would request mac and cheese as my final meal. This week, when Mike picked me up from work he had a list of all the things that had gone wrong with the car that day. This means we need a new one. Sooner than expected. Rats. Mike was sad bc he likes the one we have. While he was outside making sure it started and brushing the snow off the other suv I decided it was a mac and cheese night. I thought it turned out pretty good this time but Mike prefers it spicier and without so many herbs.

 Here is my "recipe"

2 tbsp of butter, melted w 3 cloves of garlic, diced. Once it smells good I add 2 tdbp of flour and whisk it around for a little bit. Then I slowly add milk. Probably 2 cups or maybe 3. Once its thickened I add 1 and a half tbsp of mustard (but possible more), half tbsp of worchshire sauce (possibly), tsp of Cayenne pepper or paprika, some nutmeg, then some more nutmeg.
This time we added a bit of Tabasco sauce although I prefer to add jalapenos when I add the garlic. They both make it only a bit spicy but the jalapenos have a better flavour. I also added about a tbsp or more of rosemary, although usually I add thyme.
My rule of thumb is that it should taste like how you think mac and cheese should taste before you add the cheese. Even when I use white Cheddar, the cheese seems to add more texture than flavour. Also, I find that although the flavours may be quite bold in the sauce pan, they don't taste as bright once its all mixed and possibly baked. Go big.
After everything was how I wanted it I added around 2 cups of old Cheddar.
As you can see the important thing about making mac and cheese is the science behind all the exact measurements. (even my 'mac' isn't macaroni. stupid bow ties are useless when it comes to sucking up sauce) 
I love me some comfort food.