Everything you can imagine is real.

For the sauce mom says you take cream or milk and put it in a pot, then put it on low and simmer (never boil), then you shred any cheese into it (she says about one cup of milk to 2 cups of cheese, or just eyeball it), then you whisk it and when all the cheese is melted it's done. Meanwhile, the pasta is cooking - she says don't cook it all the way (al dante or dente or whatever), and when you strain it and put it in a bowl, mix the cheese sause with it. You can whisk 1 or 2 eggs into that if you want it to be thicker, and then you put it in the oven. Then bake it on 375 for 20 or 30 minutes.