I didn't want to go into a huge long recipe description on my Blackberry, but now that I think about it the best mac and cheese is simple enough. Can you make a bechamel? Add shredded cheese -- whatever you like, although cheddar is a good starting point -- a little at a time over low heat so that it melts evenly. Then pour the cheese sauce on your macaroni and eat it. Or bake it if you're into that kind of thing.
Don't know how to make a bechamel? Make a white roux and slowly add milk until your sauce is as thick as you want it.
Don't know how to make a roux? JESUS DO I HAVE TO SPELL EVERYTHING OUT okay actually this is the hardest part. Equal parts flour and butter (by weight, not volume), melt the butter, dust in the flour, and stir constantly so it doesn't burn. When it's a solid consistency and doesn't have any lumps, you've got a white roux. Keep cooking it and it'll turn darker, adding more flavor but less thickening power. The Girlfriend once kept a roux on the heat for over an hour, it had the color of dark chocolate and made an award-winning gumbo.
ANYWAY
Turns out I've been DOIN IT RONG for years when making scrambled eggs. The heat was too high, I didn't stir enough, and so on. Today I beat sour cream into the eggs instead of milk, cooked over low heat instead of medium, stirred it enough that the curds didn't get huge and lumpy, and threw in a slice of cheese to melt near the end. Salt, pepper, and damn we don't have any green onions. Almost perfect.
