Honestly, people get so worked up over the right way to make Macaroni and Cheese you'd think it was a matter of national security or even Spaghetti Bolognese!
The folks at the SouthernLiving forum are undecided on whether or not eggs should be an ingredient. This group can't agree on whether macaroni and cheese is singular or plural. There was the Kraft vs. Annie's Organic Debate sparked by this Salon article.
And then there is the fundamental ongoing debate: white sauce vs. custard. Julia Moskin, in the New York Times, tackled the question with this article, arguing against the use of white sauce and advocating the use of noodles and cheese with just a little milk, accompanied by a recipe called Crusty Macaroni and Cheese. But Sara Dickerman, at Slate, was mystified by the recipe's popularity and did a couple of test-runs. She remained unconvinced. So do I.
I won't bore you with a long dissertation on the hotly debated methods for making mac and cheese. Briefly, there is the bechamel sauce approach, wherein the macaroni noodles are mixed with a white sauce combined with grated cheeses, and there's the custard approach, wherein the noodles are layered with grated cheeses and then a mixture of egg and milk is poured over it. Finally there is a hybrid approach attributed to John Thorne, which involves the custard approach, evaporated milk and stirring every five minutes.
Let me just say right now that I am in the non-stirring custard camp and proud if it. I use cheddar and gruyere cheese and I add onions to cut the richness of the dairy. I also toss the grated cheese with a little flour. I like that the noodles on top get chewy, that the inside resembles kugel and that the dish is a bit rustic. So when you come to my house you're getting it my way.
Macaroni and Cheese
1 lb macaroni
3 large eggs
1 1/2 cups milk
salt, to taste
1 onion, chopped
2-1/2 cups grated cheddar and gruyere cheese
Start the water boiling and chop the onion. Grate the cheese and toss it with a little flour. When the water is boiling add the noodles. Butter a casserole dish. Whisk together the eggs and milk. Just before the pasta is ready you can toss the onions in to give them a quick blanch, if you like. When the noodles are ready, layer them with the cheese and onions, ending with a layer of cheese on top. Pour the egg/milk mixture over the noodles and cheese. Bake at 350 F for about 40 minutes or until the top is starting to brown and looks a bit crispy.