Some real good ones already posted. Here are a few others. All of these are Barefoot Contessa recipes. I have personally made the first one and we really enjoyed it. I imagine the other two would be equally as good. Mac and Cheese Servings: 6 to 8 Kosher salt Vegetable oil 1 pound elbow macaroni or cavatappi 1 quart milk 8 tablespoons (1 stick) unsalted butter, divided 1/2 cup all-purpose flour 12 ounces Gruyere, grated (4 cups) 8 ounces extra-sharp Cheddar, grated (2 cups) 1/2 teaspoon freshly ground black pepper 1/2 teaspoon ground nutmeg 3/4 pound fresh tomatoes (4 small) 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed) Preheat the oven to 375 degrees F. Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well. Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish. Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top. THE BAREFOOT CONTESSA'S GROWN-UP MAC & CHEESE Serves 6 12 ounces thick-sliced bacon Kosher salt Vegetable oil 1 pound small pasta, such as cavatappi or macaroni 1 quart whole milk 8 tablespoons (1 stick) unsalted butter, divided 1/2 cup all-purpose flour 12 ounces Gruyère cheese, grated 8 ounces extra-sharp cheddar cheese, grated 6 ounces blue cheese, such as Roquefort, crumbled 1/2 teaspoon freshly ground black pepper 1/2 teaspoon freshly grated nutmeg 5 slices white sandwich bread, crusts removed 1/4 cup chopped fresh basil leaves 1. Preheat the oven to 400°. Place bacon in one layer on a sheet pan and bake for 15 to 20 minutes until crisp. Crumble until coarse and set aside. Reduce the oven to 375°. Adjust the baking racks to accommodate 2 sheet pans. 2. Meanwhile, drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to package directions until al dente, usually 6 to 8 minutes. Drain well. 3. Heat the milk in a saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and whisk in the flour. Cook over low heat for 2 minutes, stirring constantly with a whisk. Whisk in the hot milk to form a thick and creamy white sauce and cook, stirring, for about 2 minutes more. Off the heat, add the Gruyère, cheddar, Roquefort, one tablespoon salt, pepper, and nutmeg. 4. Combine the sauce with the cooked pasta and bacon, and stir until thoroughly combined. Place 6 individual gratin dishes on 2 sheet pans and spoon the pasta into them. (You can also use one 3-quart baking dish.) 5. Cube the bread, place it in a food processor fitted with a steel blade, and process until you have coarse crumbs. Melt the remaining 2 tablespoons of butter and add to the crumbs with chopped basil. Pulse the machine just to combine. Sprinkle the bread crumbs over the pasta and bake until the sauce is bubbly and the bread crumbs are golden, about 35 to 40 minutes. LOBSTER MAC & CHEESE Serves 6 to 8 Kosher salt Vegetable oil 1 pound cavatappi or elbow macaroni 1 quart milk 8 tablespoons (1 stick) unsalted butter, divided 1/2 cup all-purpose flour 12 ounces Gruyère cheese, grated (4 cups) 8 ounces extra-sharp cheddar, grated (2 cups) 1/2 teaspoon freshly ground black pepper 1/2 teaspoon nutmeg 1 1/2 pounds cooked lobster meat 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed) 1. Preheat the oven to 375 degrees. 2. Drizzle oil into a large pot of boiling salted water. Add pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well. 3. Meanwhile, heat the milk in a small saucepan, but dont boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more until thickened and smooth. Off the heat, add the Gruyère, cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes. 4. Melt the remaining 2 tablespoons of butter, combine them with the fresh breadcrumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

So many good recipes here! If we make it again I'll try them. I didn't have a chance to check in before making it this morning. I started at 6:15 and at 8:15 after showering (oven turned off after baking at 350, not broiling, and burner for cider turned off) I was running to pour the cider in the 5 gal Igloo and get the pans in the cooler. But we made it - drove up to Springfield and found they'd pushed start to 11AM instead of 10. So it sat longer than expected but was still warm and the cider was so hot we had to add cold cider in. I did have a little problem with the sauce - I made a double batch (for 2 lbs of pasta) at a time, poured it in with about 1 lb diced ham (decided that was enough) and yes 1/2 package of peas. Then put the pan (which still had cheese sauce in it) back on burner to add more cheese sauce (I had almost 1C from last night) and more cheese, I didn't think I needed more roux. Burner was off but sauce burnt to bottom so I only poured a little over the 2nd pan before I realized, put 2nd lb of pasta in with just lots of shredded cheese, melted a stick of butter and some milk in the MW and poured over, mixed in, stuck in oven, mixed some more then topped with more cheese. Guess which one they went for first? But they said it was all good, they were going back for the ham & pea version even before the plain was gone. I think teenagers will eat anything (of course DD wouldn't touch it). I think we ate 3/4 of it (so 3 lbs of pasta) and there were 23 kids and 4 adults counting the bus driver (who said she didn't like peas but liked this and took the leftovers home). Next time I'm not going to get so involved making the sauce - I'll melt butter, milk and cheese together and if it's not thick enough I'll add roux but I'd definitely add more cheese, less milk and flour than CI calls for (I used less than 3 quarts b/c I wasted some in the burnt sauce, so 1/2 gal was probably enough for 4 lbs of pasta, but I used 3 sticks of butter, 2 in the roux and 1 in the last pan). The cayenne wasn't noticeable and I did heavily salt the water, and put about 1 tsp of salt in the first cheese sauce but none in the 2nd pan (butter/milk) and I don't think they missed it. I forgot to bring salt and pepper but I've got some plastic shakers I'll throw in the box with cups and flatware so we have it with us.

Is this the same one? Here is a link that might be useful: mac and cheese

This is our favorite.......can't begin to tell you how good it is! THE ULTIMATE MAC & CHEESE 12 tablespoons (1 1/2 sticks) unsalted butter 3 cups good quality white crusty bread, cut into 1/4 inch pieces 1 qt. (4 cups) half & half 1 cup milk 1/2 cup flour 2 tsp salt 1 tsp freshly ground black pepper 1/2 tsp red pepper flakes 1 tsp garlic powder 1/4 tsp freshly grated nutmeg 2 cups vintage white cheddar cheese, shredded 2 cups sharp cheddar cheese, shredded 2 cups Swiss cheese, shredded 1 1/4 cup Parmesan cheese, shredded 1 pound large macaroni with grooves Preheat oven to 325 F. Butter and set aside a 9x13 casserole dish. Place bread in a bowl. Melt 4 Tbsp butter and 1/2 tsp garlic powder. Pour butter into the bowl with the bread and toss to combine. Set breadcrumbs aside. Melt 6 Tbsp butter in a large saucepan over med heat. When butter melts, add flour. Cook, whisking 1 minute. While whisking, slowly pour in milk and half and half and add 1 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp red pepper, 1/2 tsp garlic powder, and nutmeg. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Remove pan from heat. Stir in 2 cups sharp cheddar, 1 cup vintage white, 1 cup Swiss, and 1 cup parmesan; set cheese sauce aside. Blend the remaining cheese and set aside. Cook macaroni in boiling water 2-3 minutes less than the manufacturer's directions. Transfer macaroni to a colander,rinse under cold running water, and drain well. Add salt and pepper to taste and add 2 tbsp butter. Stir the cheese sauce into the macaroni. Pour mixture into 9x13" dish. Sprinkle reserved cheese and bread crumbs over the top. Bake until browned on top, about 30 minutes.