Quintessential Mac N Cheese

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As a developing foodie, this recipe was a welcome update to an old comfort classic. What was really neat was I was watching the competition rerun the first time I made it! It definitely should have won!

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I honestly don't understand those who waste our time without cooking the recipe. Once and for all, we don't care about your prejudices about what does or does not go in to food. We want to know what it tastes like, how hard or easy it is to make and any tips you might have for improving the recipe.
To the recipe: First, it is way too long, it takes way too many ingredients and it is absolutely delicious! If you take nothing else away from this recipe, it is the spice bath for the pasta. It's great! You can also use whole wheat macaroni to add flavor, but the spices are very good.
True, you may want to vary the cheese to meet your personal taste, but give this recipe a chance. It's very good.

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This is not a "quintessential" mac and cheese, because no mac and cheese has garlic or cloves in it! Yuck.

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Melissa's mac and cheese looked delicious and the receipe sounds amazing!

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I like this recipe as a base for my Mac n Cheese because it combines the use of a bechamel-based cheese sauce (classically known as Mornay sauce as a foundation for flavor but also incorporates the use of egg to bind and for texture. As is, the recipe may be too spohisticated for young palates, but with simple modifications (use kid friendly cheeses such as cheddar and montery jack and limit spices it is a wonderfully versitile recipe that the whole family can enjoy. Also, rather than baking in individual crocks, pour the product into a 9 x 13 baking dish and top with homemade breadcrumbs (6 slices of good quality white bread torn into rough pieces, 3 tablespoons of butter, use food processor to blend and mulch, and then toss with and about 1 cup of shredded cheese. The result using this recipe is Mac N Cheese that has wonderful flavor, texture and presentation.