We love Alton Brown’s recipe, but have simplified it for young tastes, gone whole wheat, and snuck in some cauliflower.
Here is the original recipe: http://www.foodnetwork.com/recipes/alton-brown/baked-macaroni-and-cheese-recipe/index.html
1/2 head cauliflower, roughly chopped
8 tbsp butter
8 tbsp all purpose whole wheat flour
6 cups whole milk (don’t substitute with lower fat or will be runny)
2 large eggs
24 oz cheddar, grated
2 tsp salt
Preheat oven to 350F
In a large pot of boiling, salted water, cook the pasta al dente, typically 5 minutes for whole wheat macaroni. Steam the cauliflower until very soft (steamer can be on top of pasta), then puree. Put macaroni into either one or two lasagna pans.
In a separate pot, melt the butter. Whisk in the flour and keep stirring for 5 minutes. Make sure it’s lump free. Whisk in milk. Simmer for 10 minutes. Temper the egg by adding a little of the hot fluid) and then pour into mixture. Add salt if desired. Stir in cauliflower puree. Stir in ¾ of the cheese. Pour mixture onto macaroni and mix around evenly. Top with remaining cheese.
Bake for 30-35 if in two pans or 45 minutes if in one pan. Remove from oven and let it cool for 5 minutes before serving. I freeze half of it uncooked, in its own pan.