I have loved macaroni and cheese since my mom would grate a mountain of cheddar, melt it with milk and flour and mix it with elbow noodles. It was delicious, but, her method has always seemed a little too time consuming. And I prefer baked macaroni with a nice crispy topping.
After much searching, I came upon a recipe that I (and my husband and the other people who have eaten it) love.
Here's the recipe that fills a 9-by-13-inch baking dish. You can half the recipe to fill an 8-by-8-inch dish. Or, use the full recipe, split it between two baking dishes and freeze or give away the one you aren't eating.

1 pound macaroni noodles
1 can condensed cream of mushroom soup
1 can condensed cheese soup
1 can evaporated milk
2 cups shredded cheese (I use cheddar but I am sure pepperjack or another cheese would be great too)
1 clove garlic, crushed
Salt, pepper to taste
Ritz crackers or bread crumbs for the topping

Boil the noodles as directed on package, drain and set aside.
In a large mixing bowl, mix the soups, evaporated milk, shredded cheese, garlic, salt, and pepper. Be a little conservative with the salt, as the soups are already salted. You can always add more after it is cooked, but you can't take it away!
Add cooked macaroni and stir well. It is important to use the large bowl, because after adding all the noodles, it gets very full and harder to stir.
Spoon the mixture into a casserole dish and cover in crumb topping.
Bake at 350 degrees for 20 minutes.
For variety, you can add cooked and cubed meat (my husband prefers ham or hot dogs) or stewed tomatoes.

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