Mac and Cheese Challenge

If you couldn't tell from my 'Sunday Indulgence' post, I take cheese and cheese sauces very seriously. So, when John told me his very favorite macaroni and cheese comes from a blue box and is made from powdered cheese I took this as a direct challenge.
I won't lie; I like the taste of Kraft macaroni and cheese. I just don't want to swallow it. This is not real food. The recipe has literally been "krafted" to entice your taste buds without adding any significant nutritional value.

Here is my recipe for an excellent cheddar cheese sauce.
My macaroni preference is shells.

1/4 cup unsalted butter (1/2 of one stick)
Flour
1/2 cup heavy cream
1 cup milk
1 block of cheddar cheese (Very sharp or smoky, something with lots of flavor unless you plan on adding flavor such as chipotle, jalapeño, sundried tomatoes, etc.) Add any flavoring to the cream base before adding your cheese.

I served this with steamed Romano beans. The beans were nicely complemented by the cheese sauce and added nutritional value and vitamins to the meal. I might try mixing in some spinach or other greens, another time.

The base of this sauce will be milk and cream thickened with a rue:

In a sauce pan melt the butter slowly, not boiling.
Add flour, should be about 1/4 cup, slowly until the mixture has formed a cohesive ball.
Add milk and cream to the rue and heat slowly, stirring constantly, until the rue is incorporated into the milk without lumps
Add pepper to the milk
Add your shredded cheddar
Melt the cheddar and taste. Add pepper if needed.

Cheese sauces tend not to re-heat very well so use this sauce quickly after it is finished or leave on a very low heat stirring occasionally until you are ready for it.