The BEST!! I have tried all kinds of recipies, and cook for a Mac & Cheese aficionado who agrees this one is the best, I have made several variations including a no-bake, and a "grown-up" version with chicken, bacon and onions, but no matter what you do YOU NEED THE EGGS!!! Having left them out on accident once, believe me they are worth the effort (just make sure you get them well mixed before they begin to cook) and they will keep the dish from getting hard and gelatinous as it cools, and help with the creamy texture as well. I also recommend the munster as it adds a sofisticated tase (not overpowering). I have decided that my favorite way to cook it (with or without baking) is to mix all the ingredients together (minus the macaroni) in a sauce pan to ensure proper melting of the cheeses then pouring over the noodles. That seems to yield the best texture and creamyness! This is also when I fold in sauted chicken, bacon and onions for the "grown-up version (more of a main dish than a side dish). Peppers work too!
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