I think it would, though an understandable one. Just having a bit of fun!

I'm a bit of a fan of a cheese sauce (mornay or not) in all its glorious forms, and am disturbed by talk of additives such as sodium citrate, as well as the fact that the OP image shows no sign of having been finished and lightly (or darkly!) browned in the oven, as is required of a macaroni cheese (UK terminology - ditto cauliflower cheese) IMO, and I'm not at all sure about the addition of chives in this particular context. That said, it does look great! But if you want a more 'viscous' sauce, just add some mozzarella - it's what our lord Cheesus would want.

Personally I switch from milk to Italian white wine (Orvieto to be precise) half way through making my bechamel, to make it less claggy and more 'zingy', then use copious cheeses (cheddar obvs, being a Somerset resident, as well as gouda, emmental, gorgonzola, Port Salut, even sometimes some goats cheese or Roquefort! - whatever's available from the usually large fridge selection basically) and a splash of kirsch, as a nod to Swiss fondue. No herbs or seasoning for me though (apart from sometimes a little white pepper - secret ingredient). Let the cheese be the star!

I know its a song. But I was sharing my recipe for making cheese sauce for mac and cheese creamier and thicker and people disagreed with it. I gave two examples.