Check for salt and pepper seasoning and adjust to taste. Add milk or water to make it as runny as you want. Use blue, cheddar and hot English mustard (to just taste). If you can handle the "blue" style cheeses. Add a cup of milk and mix until it is a thick paste then cook off for about 10 minutes on low so it looks like whipped cream or creamy mashed potato. It ends up a bit like a golf ball with a smudge on the pan base. We use a wooden spoon and keep flattening the mix then regather and stir. For cheese sauces, we make the roux and as previous posts say, cook it until it becomes a golden colour. If you do not add salt to the roux it will taste floury no matter how much you cook it. Yup, flour not cooked is that the flour and butter roux is not cooked enough, especially if there is no salt in the roux or pasta. If this seems to be happening part way thru the bake stir the baking dish. If you get too wet the sauce runs to the bottom and of the top and makes the top noodles dry out. Be aware as it bakes it will dry out as the gluten in the flour absorbs moisture so being just a little to wet is a good thing at the start of baking.
Right near the end of cooking start mixing the cheese in and also blending try to get super smooth consistency with lots of air in it. Want to work as much air into the mix as you can with the hand blender. Take about a cup of milk and work the cornstarch part in with your fingers till there are no lumps.(sorry I don't measure cornstarch as I work by feel so I can't give exact numbers.) dump all ingredients in the same pan or microwave bowl and blend with the blender at regular intervals while you cook. If I am doing this I start with the cornstarch base.
Also cornstarch is a smoother sauce to begin with.
Remember you mac is going to absorb a bit of moisture too. The reason is over time while you cook the flour keeps absorbing moisture and getting that part thicker and dryer but the cornstarch breaks down a bit while baked and releases moisture and helps balance things out. Mixing it wetter would help some too.(don't make it to thick) To get a smoother texture yet use partially corn starch thickeners and partially flour thickeners to make the sauce base. It gives it a more creamy texture without changing ingredients. White sauce gravy mix type sauces are hard to do well.(basically what you are doing) If you are going to do them get an little electric hand blender and work a lot of air into the sauce while it cooks and thickens. So the best answer is to use enough cheeses and milk and skip the thickener. The cheese sauce should be pure cheese and milk without anything messing it up.
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