There are basically two ways to make from scratch Mac & Cheese, that I know of, at least. The easiest is the oldest style, the way my Nannie (Grandmother) made it which was pasta, cheese, and milk. The end. Fabulous! Truly. (Recipe for Purist Mac & Cheese)
The second way, which most people are more familiar with is by making a cheese sauce by way of a traditional white sauce and it is also fabulous. To me, the recipes aren't in competition, I just pick the dish that best meets my needs.
When I'm at home cooking for just us I tend to use the first method because I have a little more control over the circumstances and can dig into it hot out of the oven. When I'm looking at a potluck situation, like I am tonight, prepping pasta for my church women's auxiliary's turn to provide dinner at the Ronald McDonald House, I go with the white/cheese sauce version which preps a day or two ahead, and can be forgotten until it's time to re-heat it in the oven just prior to serving and gets even better as leftovers.
Not that the pasta/cheese/milk version doesn't make for great leftovers....if there ever were any, I mean.
I do have one little trick up my sleeve that I've never seen in other recipes and that is adding a little chicken soup base to the sauce for an extra kick. The same could be done by cooking the pasta in chicken broth but pouring out all that broth out after the pasta cooks hurts my little chicken broth-loving heart too much so I simply stir in a little soup base or comparable bouillon paste. I use any of these four labels: L.B. Jameson's Chicken Soup Base, Tone's Chicken Base, Better Than Bouillon Chicken Base, or McCormick Chicken Base.
This recipe also works wonderfully for freezer meals. Just make and divide into two or three freezer containers depending on the size that works best for your needs. Even better, add chopped cooked chicken and frozen peas, and you have easy dinners ready to bake. Also, the recipe can also be easily cut in half.