I still have mom's copy of "The Joy of Cooking" and her recipe for baked macaroni and cheese. Layer good quality grated cheddar (NOT VELVEETA!!!!) over cooked maccaroni. Pour a milk, egg, and paprika batter over the whole thing, and bake. I put a little parmesan on the top.
NOW
Here is the secret to mega macaroni. Once it's baked, wrap up the casserole, and put it in the fridge for 24 hours. The maccaroni will soak up the cheese and spices, and the end result is sublime. Mom would make it 24 hours in advance, if company was expected, and reheat it for guests. Otherwise, we dined sparingly on the mac and cheese, knowing how much better it would be at lunch the next day.