The truffles come in a little jar of 0.88 oz for about $16. You can get many, many batches of mackin cheez outta that.
The blue cheese adds a really nice tang. I recommend cutting back on the asiago or fontina/gruyere if you wanna save somewhere. The brie is optional.
I can’t taste the difference sufficiently between the white and black truffle oils, so I agree, and have made it with one or the other. I usually have the black on hand.
Hey! This was a dopefest. If you served 'em dogpoo and colored it yellow, stuck in a sign that says “free mac and cheese,” they’d still eat it all up. 
Macaroni and velveeta cheese.
Well, lemme put it this way: danceswithcats had leftover chili to take home with him. Wendell Wagner had leftover cheeses and olives to take home with him. The dessert table was still half-full when we left the party at 6PM. But, we arrived at 2PM (ish) and by 3PM the mac and cheese was gone. So, does that tell you anything? 
Ina Garten’s Grown-Up Mac and Cheese is heavenly! It includes bleu cheese, Gruyere, extra-sharp Cheddar, and bacon. We went with cavatappi instead of elbow macaroni for the pasta, which is given as an option in the recipe, and it turns out very well. After eating this, I’m not sure I will ever be able to eat another mac and cheese recipe without being a little disappointed.
Well, I came in here to post my recipe, but I see I’ve been beaten to it!
I’ve honestly yet to have a ‘homemade’ mac and cheese that I prefer to Kraft three cheese shells. Yes, the powder.
Homemade mac and cheese always is just a bit too rich for me. I don’t know…I’ve had some fairly good home made mac and cheese recipes, and they’re certainly not bad, but I’ll take the powdered crap any day over that. Which is odd, since I love cheese in all forms.
Eating Kraft Mac & Cheese is like eating a hug.
rainbows!
Although I have yet to try Alton Brown’s Mac and Cheese recipe, this one from Paula Deen is pretty darn good (and great for a potluck since it’s a crockpot recipe).
Here’s Martha Stewart’s recipe
Servings: 6 - 8
Prep Time: 10 minutes
Cook Time: 55 minutes
8 tbsps (1 stick) unsalted* butter,
plus more for dish
6 slices white bread, crusts removed,
torn into 1/4 to 1/2-inch pieces
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 tsp cayenne pepper, or to taste
4-1/2 cups (18 oz) sharp cheddar cheese, grated
2 cups (8 oz) Gruyere cheese, grated
or 1 1/4 cups (5 oz) Pecorino Romano, grated
1-lb elbow macaroni
Heat the oven to 375 degrees F. Butter a 3-quart casserole dish; set aside.
Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set bread crumbs aside.
In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside.
Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer’s directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well.
Stir macaroni into the reserved cheese sauce. Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and bread crumbs over top.
Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.
NOTES: *I use salted butter and reduce the amount of salt in the recipe.