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either Martha Stewart's (it's linked in the 'most emailed' section here) or Ina Garten's. Both are decadent and delicious, though, with the combination of cheeses, on the pricey side. Either are easily google-able.

My recipe is similar to Martha's but it is way creamier and not baked (which I think dries out the sauce): Make a white sauce while you are boiling the pasta. Drain the pasta and put it back in the pot it came from and add 2 T of butter, then stir over a very low light. Add the white sauce to the pasta and stir to coat. Then start adding in big handfuls of grated cheese (I use cheddar and gruyere - about 4 cups total) and stir after each handful until melted. Once all the cheese is in and melted, crack in a whole egg and stir quickly to coat everything and avoid scrambling the egg. Serve right away.
The result is SUPER rich and gooey delicious mac and cheese.

I don't have just one recipe I follow, but I usually use Muenster as one of my cheeses, and I can't figure out why more people don't.

I also make a crumb topping with my own fresh bread processed until I like the size of the crumb (still fairly coarse.) Add some soft butter and olive or canola oil. This is great to add to so many things that I keep a jar in the fridge. Often I add some parmesan to it when I add it to a dish. The crumb is great sauted in a pan (even without the parm) and used as a topping for spaghetti for a side dish or snack.

I don't think the link worked. Oops. Here is the url:

http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_67584_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html

Sometimes I serve provencal tomatoes on the side, more often I just slide a few of those suckers right on top on the mac and cheese. It's amazing how well the tomatoes compliment a rich mac and cheese by cutting through with their fresh acidity. Also, I like to top the tomatoes and sometimes the mac and cheese with panko crumbs tossed with parm, herbs and olive oil.

I usually make Tyler Florence's recipe. I like it because you steep garlic and thyme in the milk you use to make the bechamel. I add more cheese than the recipe calls for but then I almost always do that no matter what I'm making.

The other thing I love about this is the bacon topping.

http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_35369_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html

My favorites are Delilah's 7 as well and the Cheese Lovers 5 Cheese Mac and Cheese by Rick Massa from a Food Network challenge. THAT was reallly good. Now I'm going to have to make it tonight.

http://www.foodnetwork.com/recipes/cheese-lovers-5-cheese-mac-and-cheese-recipe/index.html

Stephanie Izard's recipe for macaroni & cheese:

Macaroni and Four Cheeses with Apples and Bacon Breadcrumbs

Rather than write out a long recipe, I'll just tell one unusual method I do: Boil one lb elbow mac in just enough salted water. When just about ready, instead of draining it, I add 1 packet of non-fat instant dry milk to the pot, making it contain 1 quart of milk. Basiclly I then mix in a roux mixture (cooked butter/flour/milk/sharp cheddar) more cheddar; sour cream. Season w/spec of nutmeg. Bake in very heavily buttered glass pan; sprinkle top with lots of buttered bread crumbs. Bake 375 for about 45 min. It comes out bubbly, crispy, buttery. My grandchildren's favorite. But I try not to make it too often. The calorie/cholestrol count of off the charts!