I use a mixture of Sharp Cheddar, Monterey, Parmigiano-Reggiano and Feta with heavy cream to make a sauce. Don't forget the butter and any noodle but Macaroni. Then used cajun chicken and shrimp and bake!

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My favorite version uses Cheddar and Gruyere in roughly equal portions in the sauce. The sauce also includes a healthy dose of roasted garlic, a dash of smoked paprika, and something for heat such as cayenne or a good shake of whatever hotsauce is within reach. Parmesan coated bread crumbs (sauted diced toasted bread is some olive oil until just brown, then while still hot toss them in finely grated parmesan) and Caramelized onions or shallots make a great topping.

At various times I've mixed in a variety of things including vegetables such brocolli, italian sausage, and left-over roast chicken. Add what seems right at the moment. With all that cheese and roasted garlic, it's hard to go wrong.

The Martha Stewart version uses a commercial cheese sauce which sounds like a bad idea to me especially since a good bechemel is so mindlessly easy to make.

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I like Macaroni and Cheese with tarragon.

http://thefoodgeek.com/food/tarragon-mac-and-cheese

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I'm actually not a big fan of mac and cheese (it's usually too bland for me), but had a version at a chain restaurant that I loved and ended up making at home.

The cheese is smoked gouda, and the mac & cheese also includes chunks of hot Italian sausage. Also used some fresh rosemary in the cheese sauce, and it's really tasty (did not use salt or pepper, either). Next time I'll remember the pepper and include some veggies (spinach maybe, or peas).

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I've got several mac and cheese recipes that I bounce back and forth between. What'll really make mine special is that after I pop it into a casserole dish, I'll set it in my smoker for a spell to let it absorb all of that smoky love. Yum.

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I swear by Martha, but not the recipe posted here - it's her "Perfect Macaroni and Cheese" that nearly is. I top it with Panko.

Never tried using Gorgonozla in mac and cheese but it sounds, if possible, even more perfect.

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I recently made the Buffalo Chx Mac and Cheese and it was a GREAT hit. Delicious and baked to a bubbly perfection that my boyfriend and his roommates devoured. It's a rather large recipe but it was gone in less that thirty minutes!

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I usually use a sharp cheddar/pepper jack mixture - http://librarianmacncheese.wetpaint.com/page/Ellbeecee%27s+spicy+mac - I like the spiciness factor that it adds.

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I add curry powder to my flour when I make the roux for my mac and cheese sauce. It adds a spicy zing and the flavor is a nice complement to the sharp cheddar I use.
My husband calls it maccurryoni and cheese.

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Mustard is the magic ingredient in Neil Perry's mac-cheese:

http://eatingleeds.co.uk/2006/11/mac-cheese.html

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I recently made two big batches of mac n' cheese because a)the weather has been terrible and b) I'm currently unemployed so I have the free time. It came out very, very good. While I boiled a box of barilla plus macaroni, I sauteed about 1/2 of a finely diced shallot in a stick of butter with a dash of olive oil, then added wondra flour to make a light roux. I then added whole milk (no cream) and let it reduce by about a 1/4. To this I then slowly added small, chopped chunks (I couldn't find my grater, but this worked just fine) of maybud farmer's cheese, manchego cheddar, smoked ny cheddar, and a sweet/creamy dutch cheese who's name escapes me at the moment. The pasta had been boiled in salted water, so no additional salt was added to the dish...I tossed the al dente pasta in a little olive oil, then split it into two 9" pie tins and poured the cheese mixture over both, stirring lightly. I topped them with panko crumbs that themselves had been coated in a little melted butter and then put the whole thing in a 375degree oven until everything was brown and bubbling (about 15 minutes or so). it was awesome.

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