What is your favorite mac and cheese recipe, or at least, which one do you use most often? Our favorite is very basic:

2 C dry elbow macaroni (approx)
4 T butter (I don't use margarine)
4 T flour
1 tsp salt
1/4 tsp pepper
3 C milk (for company I use whole, otherwise 1%)
1# shredded cheddar cheese
cracker crumbs

Bake at 350 for about 30 minutes

I always cook more pasta than I need, then give the extra to the chickens...I probably use a little over 2 C of dry mac.

What makes it "easy" for me is having it down to a science. I don't try to cook the pasta and cheese sauce at the same time. Cook and drain the mac, put it in the casserole dish, THEN do the sauce. Get everything measured and ready in advance.

Melt the butter (medium heat), add flour (mixed w/salt and pepper), whisk quickly before it scorches, then add the milk a little at a time, continually whisking. I use a non-stick pan and a rubber whisk to lessen the likelihood of burning the stuff.

Cook, stirring frequently, until milk is thick and just starting to bubble. Add cheese and stir until cheese is melted. Pour over macaroni and mix. Sprinkle top with cracker crumbs (I use plain, then a little seasoned salt).

I don't shred my own cheese. I buy a couple of 8 oz. packages of the sharp white cheddar when it's on sale. Keep it simple. The hardest part is standing there stirring!