For us, a Christmas spread is simply not a Christmas spread without macaroni & cheese and we're certain we are not in the minority. But while it is nearly ubiquitous at holiday tables, everybody seems to make it a different way.

This made it hard when we were deciding what recipe to go with. Baked or stovetop? Just one cheese or a blend? Which cheese(s)?

We here at Heavy Spoon have taken the time to have the philosophical battles about how macaroni & cheese should be made, and taste test several recipes. We've settled on a classic baked version made from a béchamel sauce base. At the end of the day, we think this will be the best macaroni & cheese

METHOD

1. Preheat oven to 375 degrees. Grease the sides of your 9 x 13 baking pan and set aside.
2. Boil and salt water for macaroni, cook pasta according to package direction until al-dente. Drain noodles and set aside. 
3. Melt butter of medium heat in a sauté pan. Add onions and cook until translucent, about 5 minutes. Add a teaspoon of salt. 
4. Add flour, stirring constantly until a thick paste forms a roux. Continue stirring slowly for about 2 minutes. Slowly pour the 3 cups of milk into the roux, stirring constantly to loosen any lumps  that may form.
5. Once the sauce begins to simmer, add nutmeg and fresh ground pepper to taste. 
6. Remove from heat and stir in 2 cups of the cheese. 
7. In a separate bowl, beat two eggs before tempering in about a 1/2 cup of the sauce. Add this mixture back into the sauce pan.
8. Mix noodles into sauce and stir in 1 cup of cheese. Pour macaroni and cheese into the baking pan. Cover with the remain cup of cheddar and more cracked black pepper. 
9. Bake for 30 minutes until the top is golden brown.