Gotta be careful with acid in mac n cheese. It can break the sauce. Tbh, I don’t find any benefit in it, but everyone has preferences, so you roll with what works for you :)

I might suggest using acids at service though. Cheesy stuff like this tends to do better after things that are meant to either cut the cheese, or brighten it being added as a topping and not cooked. It’s why a little grated onion can work in that regard. Just a half teaspoon served on top. If you’re gong too use ACV, a light sprinkle will get the job done.

Anyway. Creaminess comes down to the bechamel. You gotta make sure the flour is well hydrated before baking, which means letting it rest a little. Then tweak your fats to where you want. Milk is the default, but you can add actual cream. Then you just use some Colby, maybe some gouda or muenster, along with the cheddar.

And don’t skip regular american. Just get the actual cheese, that’s a cheese blend mixed with sodium citrate and maybe some added milk products, not the shift shitty oil disguised as cheese. There is a massive difference, and it matters for mac n cheese. Kraft makes deli select that’s the best mass market american you’ll find, and is everywhere in the us. But as long as it is cheese, not “cheese food” or the other labels, it’ll add a bit of Creaminess and improved cohesion to your sauce. Or make your own if you feel frisky and aren’t afraid of sodium citrate.

Yeah, bechamel is supposed to do the same job, but the truth is that it doesn’t. There’s something about the way SC works that improves the consistency of mac n cheese when used alongside bechamel. Even adding a slice or two changes the mouth feel significantly, and for the better in my mouth.

I dunno, without picking the recipe apart, I don’t think I can add anything else