Need your help....Mac and cheese

This is my go to for mac n' cheese. Note the various mix-ins that are mentioned, bacon is one of them.

http://amazingribs.com/recipes/other_side_dishes/macaroni_and_cheese.html

DMW said:

This is my go to for mac n' cheese. Note the various mix-ins that are mentioned, bacon is one of them.

http://amazingribs.com/recipes/other_side_dishes/macaroni_and_cheese.html

This. 

Honestly if if its just us, I nuke some velveeta shells n cheese and add whatever I like.  Into the cast iron and onto the egg for a bit. For a party, you can't go wrong with the above, but make sure you block off some time  

I actually made the necessary indulgences recipe tonight---since I usually do the meats on the egg, my wife usually does the sides in the kitchen.  Anyway, I decided that while I had 2 chickens on the egg, that I would do this mac % cheese --- it was the first time I have ever made any besides the right of the box type, and it was incredible.  I wouldn't hesitate to brown up some bacon, chop into bits and add it to the recipe next time.

I have done mac n cheese twice on the egg.  The last time I did it was really good.  The key I think is to make sure you melt all the cheeses together before mixing it with pasta and other items you add in.  First time I mixed Panco with the mix and on top and it to dry.  Just put it on top. I used smoked chicken from a past cook and baking for my meat.  Use plenty of cheese.  Here is my post. http://eggheadforum.com/discussion/1185836/adult-mac-n-cheese#latest

ryantt said:

@Ladeback69 that looked amazing.  

@ryantt, it was pretty tasty.   I just foundca good MINC receipe and adapted it to the egg.  I think I did mine around 300 to 350 because we were hungry and wanted to eat.  If you have the time maybe do it a little lower for a while then crank it up to get the cheese really brown.  I just used Rockwood and didn't add any wood for a smokier flavor.  I haven't played with that much.   Good luck, it should be good.

Best recipes will involve a roux, butter and flour.  The richness of the roux is one of the secrets.

Another vote for crack and cheese.   Here is another version. Basically the same recipe with the mix-ins included.  
http://www.azestybite.com/crack-n-cheese/

Here's a recipe that satisfied my whole family:

http://www.rachaelrayshow.com/food/recipes/19875_sweetie_pie_s_mac_n_cheese/

The cook is a pro, makes and sells huge trays of it every day. Note the use of the evaporated milk. The extra protein helps keep the oil in the cheese from breaking out.

I've tweaked the recipe. No velveeta, typically add a little soft goats cheese, and some cream cheese instead. A few dashes of yellow pepper. No margarine, all butter. I buy a piece of jowl bacon, slice it into lardons, and bake those. scatter 'em on top as croutons/.

Anytime it says bacon, substitute pancetta.