I never post here.  I cut recipes out but never use them...I've cooked so long I don't need recipes, really, but found one in a "People" mag from Alton Brown.  I think you either love him or hate him...I think he's a scream; my friend doesn't care for him...anyway:

Serves 6

1/2 lb. elbow mac
6 T butter
3 T all-purpose flour
1 T powdered mustard
3 C milk
1/2 C finely diced yellow onion
1 bay leaf
1/2 t paprika
1 lg egg
12 oz. sharp cheddar, shredded
1 t kosher salt
freshly ground black pepper
1 C panko bread crumbs

1.  Preheat oven to 350;

2.  In lg. pot of boling, salted water, cook pasta al dente.

3.  While pasta cooks, in sep. pot melt 3 T butter; whisk in flower & mustard; keep it moving for 5 mins. - be sure it's free of lumps.  Stir in milk, onion, bay leaf and paprika.  Simmer for 10 mins. & remove bay leaf.

4.  Temper in the egg (addint some hot liquid to it before mixint it in); stir in 3/4 of cheese; season with salt & pepper.  Fold in mac & pour into 2-qt. casserole dish; top with remaining cheese.

5.  Melt remaining butter in a saute pan & toss in bread crumbs.  Top the mac with the bread crumbs.  Bake 30 mins.; remove & let rest 5 mins. before serving.

I have no idea who Alton Brown is but this recipe sounds good to me.  I've heard one of the secrets to good mac & c is the mustard and I see that here. 

M & C is one of my favs but I can't seem to make it taste just right.  I like it really creamy and mine never turns out that way.  Maybe I'll try this one.

I used to make my mac & cheese like this, but it isn't as creamy as I like.  It tastes really good, but I like it creamier.  So, I use very little margarine or butter in mine. I use a blend of cheeses- co-jack usually and velveeta with a little sharp chedder to top but not in the sauce. I sometimes also use sour cream in my sauce--gives it a little kick.  But otherwise, my recipe is still very much like the one Claire posted.  I wing it in the kitchen mostly though.  Recipes are just guidelines and suggestions for me.  LOL--except w/baking.

Yes, I think the man is a HOOT in his presentation.  I love it when the camera gets right up in his face.  I don't use recipes, either, and do put sour cream in my mac & cheese esp. if I don't have any milk on hand.  I imagine he goes to such lengths most of us wouldn't take the time to go to because it is his career.

Great minds think alike!

Most stores carry Panko bread crumbs now. I used to be only able to get them in a specialty store. Now every grocery has them. I make my own bread crumbs if I have stale bread but I use them for meatballs. Panko I use for outside breading or topping.

I've heard that doing many things from scratch is partially a regional thing.  Around here (urban Northwest), doing everything from scratch is quite popular.  You may not do it every night, but folks go all out for dinner gatherings.  Well, I also may know a few foodies . . . Yet, I have seen articles that mention that this area is well known for more from scratch cooking.