If you like your mac 'n' cheese baked, here's a recipe for you. If you don't, then you can stop reading.
I'm of the crowd that likes their macaroni and cheese creamy, with each piece of elbow-shaped pasta discernible – not a baked-together chunk that gets served casserole-style ... which is what you get with this recipe.
Though I can't say this recipe is amazing, it's easy and makes a decent side dish. It's called Macaroni and Double Cheese because it contains two types of cheeses – Velveeta and cheddar. (By the way, does Velveeta even count as cheese?) I'll post the recipe below anyway if you decide you like what you see. If you can tweak it a bit and make it tastier, let me know.
Macaroni and Double Cheese
1 (16 ounce) package elbow macaroni
1 (12 ounce) can evaporated milk
1/4 cup butter, melted
2 tablespoons prepared mustard
1 teaspoon seasoned salt
1 teaspoon pepper
8 ounces process cheese (Velveeta), melted
4 cups shredded sharp Cheddar cheese, divided
Cook macaroni according to package directions. Meanwhile, in a large bowl, whisk the eggs, milk, butter, mustard, seasoned salt and pepper until combined. Stir in the process cheese and 3 cups of cheddar cheese.
Drain macaroni; stir into cheese mixture. Pour into a greased 3-qt. baking dish. Top with remaining cheese. Bake, uncovered, at 350 degrees F for 25-30 minutes or until cheese is melted and edges are bubbly.