The mac and cheese, Horn and Hardart style, is in the oven.
I'm not entirely sure. When I poured the whole thing into the baking dish, it all looked a little soupy. Of course, the recipe also called for stirring the cheese, macaroni, and milk mixture together without melting the cheese in the milk, so that should thicken things.
I'm hoping this turns out OK. It would be nice to ship a serving to BK... although, I'm not sure how that would work with the US Postal Service, it might not be that great an idea.