As you can imagine, the menu included the traditional mac-n-cheese with American and cheddar cheeses. However, Supermac takes no prisoners when it comes to the non-traditional versions. There was everything from the Mykonos (spinach, olives, red onions, goat cheese) to Mac Cheesesteak (steak, onions, peppers, mushrooms, provolone and American cheeses) to Lobster Thermidor (Maine lobster, brie, mascarpone).

Preheat oven to 350°. Generously butter a shallow 2-quart baking dish. Melt 3 tablespoons butter in large saucepan. Add flour and cook over moderate heat for 2 minutes, stirring constantly. Add half-and-half and cook over moderate heat, whisking constantly until thickened, for about 3 minutes. Add one-half of cheddar and Gruyere cheeses. Cook over low heat, stirring until melted. Stir in mustard; season with salt and pepper.

Meanwhile, cook the elbow macaroni in a large pot of boiling salted water until al dente ("to the tooth," aka slightly undercooked). Drain well. Return macaroni to pot. Add cheese sauce and remaining cheese. Stir until combined. Spread macaroni in prepared baking dish.

Pasta