This may be heresy to some, but typically mac and cheese is something I could take or leave. Nothing I crave but who doesn't love cheese (unless they are lactose intolerant). That said, I have had mac and cheese a couple of times that was truly spectacular. Those seemed to use different cheese(s) and at least black pepper added.

Whi has a good recipe that will work for about a dozen people? I am supposed to bring the mac and cheese to our Thanksgiving lunch at work this week

I posted a similar question 5-6 years back and the recipe by bonfire is absolutely amazing. Not the simplest but damned if it isn't the best I've ever had.

https://texags.com/forums/67/topics/2816457

Thank you

Just throwing in what I have done a couple times recently that has gone over very well, but it is a 3 cheese bacon green chile mac and cheese that is pretty damn legit.

4 slices of bacon
1 box of macaroni
1 cup milk
3 TBSP flour
3 TBSP butter
1 7 oz can of green chiles
1 cup sharp cheddar
1 cup smoked gouda
Fresh Parmesan

Cook full box of macaroni until almost al dente, remove and drain, and set aside. Cut up bacon into small bites and cook until oil is foaming. Remove from pot, and drain most of the grease. Add in the butter and flour to make a light roux, cooking for about 3 minutes whisking constantly. Stop once it starts to brown SLIGHTLY. Add in milk, cheddar, and gouda. Stir until all cheese is melted, then mix in the macaroni, bacon, and green chiles. Stir until combined, and pour into a casserole dish. Top with fresh parmesan, and broil in the oven until golden brown on top. Made this a couple times and has been very popular. Making it again tomorrow for our office Thanksgiving lunch.

If you're looking for something quick and easy, this one fits the bill. It's not as good as a bechamel or sodium citrate recipe, and it's not my personal favorite way to make it. But it will turn out good results.
https://www.seriouseats.com/ingredient-stovetop-mac-and-cheese-recipe

Thank you. I may have to make two recipes for the lunch. I love jalapeños but no some coworkers can't handle peppers

I don't mind putting in the time for great food.

I love the Bouchon recipe.

I don't either, but sometimes quick and easy gets the job done, especially on a weeknight when you're tired and want something fast.

If you got a smoker I got a smoked Mac and cheese recepie that lot of folks like

jokershady said:

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If you got a smoker I got a smoked Mac and cheese recepie that lot of folks like

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I do have a smoker. What's the recipe?

DatTallArchitect said:

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jokershady said:

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If you got a smoker I got a smoked Mac and cheese recepie that lot of folks like

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I do have a smoker. What's the recipe?

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been a while since I've done it I'll have to post it when I get home cause I had to write it down.

Ingredients aren't complicated but you make a rue while at the same time boiling the Mac and cooking bacon in a cast iron pan (that you use later to smoke it all) so I'll have to post it later

I put diced serranos in mine, but then again, I put them in almost everything.

Sodium Citrate is your friend here

schmellba99 said:

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Sodium Citrate is your friend here

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This is excellent info. My mac & cheese is always the star on holidays, and this will be fun to try this year.

Does the sourness of the citric aspect require any mitigation?

Sodium citrate isn't needed for excellent mac n cheese but when I've used it for other things I didn't detect any change in flavor

This Mac & Cheese changed my life:

https://www.thereciperebel.com/easy-homemade-mac-and-cheese/

I've seen similar recipes suggest using at least some American cheese d/t the emulsifiers in it. Use whatever cheese you prefer. You can't go wrong.

I use smoked gouda, English cheddar, real parm, and mozzarella when I make mac & cheese. I have a nice cognac bella vitano I'm going to try with it this year.

schmellba99 said:

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Sodium Citrate is your friend here

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Sodium citrate for the win!! This is a total game changer for my cheese sauce.

Ryan the Temp said:

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schmellba99 said:

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Sodium Citrate is your friend here

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This is excellent info. My mac & cheese is always the star on holidays, and this will be fun to try this year.

Does the sourness of the citric aspect require any mitigation?

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When the sodium citrate (Na3C6H5O7) is dissolved into aqueous solution, it doesn't dissociate into it's ions - so the citric acid is not liberated to lower the pH. There's no acid-base interaction. Rather, the emulsion is achieved by the sodium citrate preventing the protein chains from becoming entangled.

TL;DR: no, there's no sourness to counteract.