Can you send me over some of that mac and cheese? Thanks!
It might get funky. I can tell you how to make your own though (I keep all of my recipes in Google Keep for easy access)...
TOPPING (optional- can be made ahead of time as it doesn't need to be hot)
12 oz of pancetta (thick sliced bacon will work well too!)
1 lg or two small shallots
Mac & Cheese
2.5 cup cauliflower florets (yellow cauliflower if you can find it!)
1 lb dried macaroni
1/2c butter, plus a little extra (European salted butter works best)
1/4cup flour
2 tsp mustard powder
2.5cup whole milk
Pinch of cayenne pepper
1 tsp sea salt
1 cup sharp Cheddar cheese, grated
1 cup grand cru cheese, grated
8oz cream cheese, diced
1 cup Cotswold cheese, crumbled
1 cup swiss or gruyere, grated
1 tsp thyme leaves
3 tbsp fresh white breadcrumbs
Preheat the oven to 400f.
Bring a large pot of salted water to a boil. Add the cauliflower and cook for 5 minutes. Remove with a strainer and add to an ice bath to stop cooking. Drain and set aside.
Cook the macaroni in the same water unit very al-dente (usually 7-8 minutes). Drain, then mix the macaroni, cauliflower and a few knobs of butter together in a large bowl.
Heat the 1/2c butter in 12"-14" cast iron pan, and stir in the flour and mustard powder to make a roux. Let the roux brown a bit while constantly whisking. Gradually add the milk, continuously whisking until the mixture is smooth and thick. Season well with cayenne pepper and sea salt to taste. The sauce (called bechamel) should taste good on its own- that's how you know it's ready.
Mix the cheeses and thyme into the sauce. The cheeses don't have to melt completely, but should be well incorporated. Reserve a handful of cheese for topping!
Add the macaroni and cauliflower to the sauce and mix well. Fit as much macaroni into the pan as you can (12" pans may not fit it all).
Combine the remaining cheese with the breadcrumbs. Sprinkle over the top of the macaroni and cauliflower mixture. Bake for about 20-25 minutes until the topping is nicely browned. Serve immediately!
Notes: Cast iron works the best for this dish as the heat distribution promotes caramelization and frying of the cheeses, giving a rich and satisfying taste. Some of the cheeses are expensive, but well worth it- they were selected for their balancing flavor profiles and texture. Finally, why is there cauliflower in my mac and cheese? The texture and flavor of the vegetable goes absolutely BRILLIANTLY with pasta, preventing it from being too rich and letting the cheese flavors shine. It's an absolutely essential addition and once you try it you'll agree. Enjoy!
Of course had to made my Michelin Star mac & cheese with pancetta/shallots with cornbread it too 
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