Macaroni contributes some free starch and it also absorbs water, both of which act to thicken and stabilize the sauce.
You might think you could just drop the macaroni completely and use cauliflower, but it doesn't work well.
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Cheese sauce for mac and cheese is also fairly sharp, since it's the whole flavor source. Take out the mac and it can be unpleasantly strong
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. Banned in Sweden. SubGenius, Zhuangist, white-hat troll. Defrocked mathematician. Brain problems.