I'm looking for a mac and cheese recipe for Thanksgiving. There are so many recipes online, from Alton Browns, Martha Stewart, etc. Simple is better because I am basically the only one at my Thanksgiving dinner who appreciates adding Gruyère, truffle oil, or pancetta. Also, what is the texture difference between using a roux and using eggs? I have only made it with a roux and after baking, it seems to be not creamy enough (even though its super creamy beforehand). Should I avoid baking it and only broil to keep the creamy inside and crunch top? Or do I need to bake with eggs?