I like to start with a bechamel, then add salt, pepper, mustard, and a pinch of cayenne to season. Then add a heap of freshly grated sharp white cheddar (never use the pre-grated stuff), and a handful of grated gruyere to make the cheese sauce.
Pour it over elbow macaronis that are cooked just under al dente, and mix it all before placing it in a casserole. Sprinkle more grated white cheddar and gruyere on top. Cut little cubes of bread, then pour melted butter on the bread, mix it up, and put them on top of the casserole before baking. Bake for half an hour. They turn into these little crispy croutons and make a nice texture contrast to the creamy gooey mac and cheese below it.
Mmmm I need to make this again soon now.