This is the one I use:

https://www.onceuponachef.com/recipes/mac-and-cheese.html#tabrecipe

The cheeses make it flavorful and sometimes I use a pinch of cayenne to kick it up. I also use real bread (cut into cubes and toasted on a skillet with butter and salt) which was in an earlier version of this receive.

I make mine with Velveeta. 🤭

Honestly, ours is very simple. First, cook the pasta of your choice. Then put 1 serving into a Pyrex bowl. Top with grated cheddar or a cut up cheddar stick. Microwave on high for about 30-40 seconds. Stir and enjoy.

I use:
1 lb macaroni, cooked a couple minutes less than the instructions call for
1/4 cup butter
1/4 cup flour
4 cups milk
1/2 lb Monterey Jack
1 lb medium or sharp Cheddar
Sprinkle of nutmeg, white pepper

Melt the butter, whisk in the flour, gradually add the milk, then the shredded cheese and nutmeg & pepper. Mix it all with the macaroni, and bake at 375 for about 30 minutes (or 45-60 if prepped ahead and refrigerated overnight).

My kids like it with diced bacon mixed in.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:The key is all about the cheese you get. Expensive sharp cheddar is going to taste better than the Giant brand block.

Shap cheddar doesn’t melt well or have that creamy texture. I would not use this, especially for kids

If you use sodium citrate, it melts beautifully.

This is true. Also makes the pre-shredded cheese melt to the creamy texture too.

What is it?

It’s just the basified/salt form of citric acid. Citric acid is what makes citrus fruits sour. It’s nothing exotic.

I have put taco seasoning on my mac & cheese and it was received well by a few teens. I was like really? I just wanted to make something different.

I normally don't like Gouda, but smoked gouda mac and cheese is nice.

Any mac and cheese that is baked and uses real cheese is good, at least in contrast to boxed mac and cheese like the kids like or any with velveeta. Obviously DCUM will have some exotic suggestions that I'm sure are wonderful but mac and cheese isn't really rocket science.

Anonymous wrote:

Anonymous wrote:The key is all about the cheese you get. Expensive sharp cheddar is going to taste better than the Giant brand block.

I don't think that's true. The oil separates out more for the fancy aged cheeses.

Not if you shred it by hand and make a bechamel.

This is my go-to: https://blog.workman.com/new-basics-macaroni-cheese

Anonymous wrote:The key is all about the cheese you get. Expensive sharp cheddar is going to taste better than the Giant brand block.

I don't think that's true. The oil separates out more for the fancy aged cheeses.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:The key is all about the cheese you get. Expensive sharp cheddar is going to taste better than the Giant brand block.

Shap cheddar doesn’t melt well or have that creamy texture. I would not use this, especially for kids

If you use sodium citrate, it melts beautifully.

This is true. Also makes the pre-shredded cheese melt to the creamy texture too.

What is it?

Sodium citrate is a food additive, sold in a powder. I bought mine on Amazon, doesn't seem readily available across all grocery stores.

Sodium citrate is also what makes Alka Seltzer work. I'm the PP who mentioned it but didn't include a link, which I guess was a mistake. Here ya go!

https://www.seriouseats.com/alka-seltzer-cheese-sauce-recipe-8643844