"Heating in a pan and milk," Beauford says grinning, after scraping most of the roux into a ceramic dish and grabbing the milk jug. "You start getting those cheeses grated."

There's good hard aged cheddar, gouda, parmesan and romano cheese waiting right there. About a cup of each should be good.

"Grate however much of which cheese you'd like this sauce to be. Four cheese macaroni might win everyone's heart back in your house... orrrrr we could make cheeseburger shephard's pie."