What is the definitive guide to Natasha Nicholes's baked mac and cheese recipe?

Natasha’s “definitive” baked mac and cheese lives in the Mac & Cheese Quest post where she adapts a Martha Stewart recipe and plays with cheeses.

Core details:

1. Uses a classic white sauce (béchamel) to keep it extra gooey
2. Baked in a 3‑quart casserole at 375°F for about 30 minutes
3. Original calls for sharp white cheddar + Gruyere
4. Natasha often swaps cheddar for Cotswold English cheese and skips breadcrumbs when short on time

You can see the full ingredient list and step‑by‑step on the Mac & Cheese Quest post on Houseful of Nicholes.

Are you looking to follow it exactly, or do you want help customizing it (extra creamy, more tangy, different cheeses)?