You’re in luck, I found my old recipe:

Mac Recipe – serves 6-10

Mac Ingredients:

• 16 oz elbow macaroni
• ½ cup butter
• ½ cup flour
• 4 cups milk (at least 2%, preferably whole milk)
• 4 cups cheese, shredded (Shred by hand, don’t go bagged, trust me on this.)

Recommended:

• 1 cup sharp cheddar
• 1 cup pecorino romano
• 1 cup gruyere
• 1 cup mozzarella

Feel free to substitute and experiment

• 1-2 White onions, chopped (Optional: roasted or sautéed onions)
• 1 tsp ground mustard
• 1 tsp Worcestershire sauce
• Salt and white pepper to taste

Topping Ingredients:

• 2 cups Breadcrumbs
• ¼ cup butter

Directions:

1. Preheat oven to 400
2. Cook and Drain pasta as directed on box
3. Heat milk in small saucepan until room-temperature or lukewarm
4. In large saucepot, melt butter, then stir in flour to create roux
5. Once roux is pale brown, add milk 1 cup at a time and stir briskly to avoid clumping
6. Once all the milk is added, add in cheese 1 cup at a time until melted
7. Add cooked pasta, onions, mustard, Worcestershire sauce, salt and pepper, mix thoroughly
8. Mix breadcrumbs and melted butter together until topping has a sandy texture
9. Pour mixed pasta into casserole dish, and cover with breadcrumb topping
10. Bake for 20-30 minutes or until cheese sauce is bubbling and topping is golden-brown

It’s very forgiving and open to experimentation. Make sure that you have a good combination of hard, oily cheeses and soft cheeses, but past that, you can throw anything in and it’ll probably go. Throw some chili powder in, swap the Worcestershire for liquid smoke, whatever you feel like.