My quest started with Alton Brown's Stove Top Mac-n-Cheese. The sauce, which is made with eggs, evaporated milk, and sharp cheddar, is mixed in a pot with cooked macaroni. It was very creamy, but the taste wasn't what I am looking for. It was almost too cheezy. I think the sharp cheddar was too much, though it was better reheated the next day.
Attempt #2 was a spur-of-the-moment adaptation of the same recipe. I used monterey jack instead of sharp cheddar (less 1/2 cup) & added some steamed broccoli. Much better. The cheese wasn't so overwhelming, and it was pretty good cold the next day.
Next experiment: Baked mac & cheese. Anyone got some good recipes?