I make this macaroni and cheese a LOT throughout Fall/Winter. It's a little labor intensive, but totally worth it. And I actually only follow the recipe for the measurements on butter, milk, flour, and spices. I use creamy havarti, gorgonzola, and sharp cheddar cheese in my bechamel.
Martha's Mac and Cheese - my mom makes this and and we all come running. Use big shells (instead of elbows) and half of the milk called for (too soupy if you use all 5 1/2 cups). Also, she adds bacon (precooked) into the casserole or at least on the top. The buttered bread cubes make this divine.