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Martha Stewart's crack n' cheese is the best thing ever.

http://www.marthastewart.com/article/perfect-macaroni-and-cheese

This is not technically a mac & cheese, but this Baked Pasta with 4 Cheeses has all the elements of mac & cheese and then some...

Madelyn
KarmaFreeCooking

to tit?
I gotta try that recipe! ;)

This is my go-to recipe. The only change I make is Butterkase (when I can get it) instead of Muenster.

Over-the-Rainbow Macaroni and Cheese
Recipe created by Patti LaBelle
Patti LaBelle says that the sure sign of a good cook is if their macaroni and cheese will make you cry! According to Oprah, Patti's version just might bring tears to your eyes.

Ingredients:Serves 4 to 6

1 tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon butter
1/2 cup (2 ounces) shredded Muenster cheese
1/2 cup (2 ounces) shredded mild Cheddar cheese
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1/2 cup (2 ounces) shredded Monterey Jack
2 cups half-and-half
1 cup (8 ounces) Velveeta , cut into small cubes
2 large eggs , lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper
Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.

Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.

In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.

Bake until it's bubbling around the edges, about 35 minutes. Serve hot.

The Mac & Cheese recipe in Mark Bittman's "How to Cook Everything" is perfect! Simple, easy and super yummy!
Not the mention the other 1,999 fantastic recipes in that book....

Mac and cheese for me is macaroni, Campbell's condensed tomato soup, and Velveeta. Oh, and don't forget the hot sauce.

My mac 'n cheese is absolutely my grandchildren's favorite. I make it with lots of sharp cheddar, lots of milk and butter, and a little sour cream which I learned from watching Paula Dean. I cover it with buttered bread crumbs and bake in a 13x9 pyrex pan until it gets nice and crispy.

I like Delilah's recipe hands down. Also Martha Stewarts.

I also vote for the Martha recipe. I was so sad when we did our Southern road trip and even the mac n' cheese that had a roux somehow managed to separate. So disappointed.

I can't remember where I got this. I haven't tried it yet but it looks delicious!

ULTIMATE MAC 'N' CHEESE

Why "ultimate"? Because the sauce is creamy, not grainy; it's flavored with shallots, gruyère, and white wine, like fondue; and it's topped with crunchy sourdough bread crumbs. Prep and Cook Time: 50 minutes. Notes: You can substitute romano, goat gouda, or more gruyère for the aged gouda.

8 ounces cavatappi, macaroni, or other tube-shaped pasta
1/2 teaspoon coarse salt, plus more for cooking pasta
3 1/2 tablespoons butter
1/2 cup finely chopped shallots
2 tablespoons all-purpose flour
1 1/4 cups dry white wine
2/3 cup heavy whipping cream
7 ounces gruyère, grated
3 ounces aged gouda, grated (see Notes)
2 tablespoons plus 1 tsp. minced fresh chives
1 tablespoon Dijon mustard
1/8 teaspoon cayenne
1/8 teaspoon freshly ground nutmeg
4 ounces crusty sourdough bread (about 1/4 loaf), torn into large pieces

1. Preheat oven to 400°. Cook pasta according to package directions in a large pot of boiling, well-salted water until tender to the bite, 7 to 12 minutes. Drain, but do not rinse.

2. In a large frying pan over medium-high heat, melt 2 tbsp. butter. Add shallots and cook until light golden, about 3 minutes. Sprinkle shallot-butter mixture with flour; cook, stirring often, 1 minute. Add wine and stir, picking up any browned bits from the bottom of the pan. Add cream and stir well. Sprinkle in cheeses, one large handful at a time, stirring until each handful is mostly melted before adding the next. Stir in 2 tbsp. chives, mustard, 1/4 tsp. salt, cayenne, and nutmeg. Stir cooked pasta into cheese mixture, then pour all into a 2-qt. baking dish.

3. In a food processor, pulse bread with remaining 1 1/2 tbsp. butter, 1 tsp. chives, and 1/4 tsp. salt until coarse bread crumbs form. Sprinkle bread crumbs over pasta and cheese and bake until top is browned and cheese is bubbling, 15 to 20 minutes.