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#from-old-recipes
Ends up a bit thick and without a lot of texture definition, but still pretty great and very cheesy
Oven: 375F
Ingredients:

• 8 tbsp unsalted butter, plus more for dish (about 2 tbsp go towards bread, so skip them if not using it, I just use one stick and use part of it to butter the dish)
• (6 slices good white bread, shredded; optional, add to top right before cooking if so desired)
• 5 1/2 c. milk
• 1/2 c. flour
• 2 tsp salt
• 1/4 tsp ground nutmeg
• 1/4 tsp ground black pepper
• 1/4 tsp cayenne pepper, or to taste
• 4 1/2 c. (~18 oz.) grated sharp white cheddar cheese
• 2 c. (~8 oz.) grated gruyere, or 1 1/4 c. (~5 oz) grated pecorino romano cheese
• 1 lb elbow macaroni

1. Butter a 3-4 quart casserole dish; set aside.
2. Toss bread with 2 tbsp butter, set aside.
3. Heat milk in medium saucepan.
4. Melt remaining 6 tbsp butter in a high-sided skillet over medium heat
5. When the butter starts bubbling, add flour; cook, stirring, 1 minute.
6. While whisking, slowly pour in hot milk.
7. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
8. Remove pan from heat. Immediately stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups gruyere (1 cup pecorino); set aside.
9. Cook macaroni 2-3 minutes less than recommended, so only a bit underdone.
10. Transfer to colander and rinse under cold water, drain well.
11. Stir macaroni into reserved cheese sauce.
12. Pour mixture into the casserole dish, sprinkle remaining cheese over the top, add bread crumbs if desired.
13. Bake until browned on top, ~30 minutes. Let cool for 5 minutes.

Ends up VERY rich and creamy, which is great if that's what you're after.

• 1lb cavatappi or curly pasta
• 2 tsp salt
• 1 tbsp vegetable oil
• 3/4 c onion, 1/2 in dice
• 1/2 c unsalted butter
• 3 tbsp all purpose flour
• 2 c heavy cream
• 3 c half and half
• 2 tsp kosher salt
• 1 tsp white pepper
• 12oz smoked cheddar cheese
• 4 oz grated cheddar cheese
• 1 tbsp vegetable oil
• 1 tsp dried chipotle
• 3/4 c panko bread crumbs

1. Preheat oven to 350 F
2. In a large pot, bring 1 gal of water to boil with 2tsp salt
3. Cook pasta 8-9 min
4. Drain pasta and cool under running water. Pasta should be slightly firm.
5. Toss drained pasta in oil and reserve.
6. Melt butter in large sauce pot over med heat. Add onions and saute 4-5 min
7. Add flour, cook 1-2 min but do not brown.
8. Add cream, half and half, kosher salt, white pepper.
9. Bring pot to simmer, cook until sauce is thick (~5-6 min)
10. Blend cheese into sauce and add cooked pasta.
11. Pour pasta and sauce into large baking dish casserole.
12. In saute pan over med-high heat add oil. Once oil is smihhering, add bread crumbs and chipotle chile powder. Stir over med heat for ~1 min.
13. Sprinkle bread crumbs over mac and cheese and bake 20 min

https://highlandsranchfoodie.com/flemings-steak-house-chipotle-macaroni-and-cheese-recipe-2/
https://www.food.com/recipe/flemings-steakhouse-chipotle-cheddar-macaroni-and-cheese-308514