Macaroni and Cheese

Why is this not already a thread? It's my favorite food ever.
Share your favorite recipes, talk about how much you love it's gooey, cheesy, goodness.

Mac N' Cheese is the best. Though, after having the homestyle kind I find that's the only kind I want to eat. I make it all the time.

I love making my own with a dash of Cayenne pepper. Homemade macaroni and cheese is awesome!

Home-made (i.e. by me) is second only to
Friend: "Oh look, my mum made macaroni and cheese!"

Peoples' mum's macaroni and cheese is always the best omg.
But my version is creeping towards perfection.

Macaroni and cheese with Parmesan cheese on top... OH MY GOSH.

Great, now I have cravings.
Best food ever.

My favorite mac and cheese (outside of homemade) is Panera Bread's. I always look like an idiot for ordering it, but it's just so good.

I've started making mac'n'cheese all the time. I love it, it's pretty cheap and it is so easy in a slow cooker.
I'm sure it's the reason I've gained a stone since I moved into my own flat.

I love making baked mac and cheese. It's practically what we live off of in my house since we can't be bothered to keep up with fresh meat.

I use an assortment of noodles. Bowties and the wheels are my favorites.

Mine: Basic roux (3 tbsp butter, 3 tbsp flour). Heat that on the stove top until it combines. If you have non stick, it should naturally pull away from it. Add one cup whole milk. Stir until you've got a white sauce. depending on how hot your stove is, you may need to add more once combined. You want a sauce consistency. Then about a teaspoon of salt and a teaspoon of paprika. Add pepper to taste. Stir in 1 1/2 cups of shredded extra sharp cheddar cheese. Mix it with the noodles, put it in a deep casserole dish, sprinkle 1/2 cup of the cheddar plus 1/4 cup of shredded parmesan on top. Dash with more paprika. Bake for about 45 minutes at about 320-340 F.

Ugh, so good. And it makes an awesome grilled macaroni and cheese the day after.

@ Siriano;
I recently discovered that paprika is the secret to good baked mac and cheese and my life is complete now that I know that.

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I really love Chipotle mac n cheese. Chipotle peppers and just a little adobe sauce transforms the whole dish. And it goes really well with cornbread, if you just want to go carb crazy.

@ Kurtni
But if you add paprika to the roux, you're making a rántás - which is on an entirely different culinary continent from mac n cheese and belongs into stews and such.

@ kafka.
That's interesting, but it makes baked macaroni and cheese much creamier, whether it's mean for stews or not.

Hands down my favorite food of all time, ever. No contest. And homemade is definitely the way to go. I will also eat the Bob Evans kind in a pinch. But Kraft is gross unless it's mere seconds out of the pot, wait any longer than that and it's vomit inducing.

My mom used to put peas in the mac and cheese when me and my brother were little to try and get us to each vegetables...anyone else?

But somehow I still grew to love it and there's about 4 boxes in the kitchen cabinet as I type this :D

Homemade mac and cheese can never be topped... I'm not too picky on brands though, I just hate the powder-y cheese types like... just no that is not cheese.