I was asked to develop a great restaurant style mac and cheese recipe. So I rendered some ham until it had a nice caramelization on it. Then I bathed it in a nice veloute sauce with a little cream. I slowly tossed in a lot of white cheddar and Colby. Then I gently folded large elbow noodles and some jumbo lump crab. Of course it had to be baked with some seasoned panko bread crumbs. I don’t know who created the paradigm that seafood and cheese don’t go together, but whoever did is OBSOLETE!