Mac and Cheese recipe recommendations?

Stove top mac and cheese

1/2 lb dry pasta shells

8 oz. evaporated milk

2 eggs beaten

1/2 tbsp yellow mustard

10 oz. fresh grated cheese "sharp cheddar is best".

4 tbsp of unsalted butter

Salt and Pepper to taste

A few dashes of Turmeric (optional)

Directions:

Cook pasta according to directions minus 1 minute, cut fire then drain and return to pot add butter to pasta allow to melt and toss to coat.

add milk and mustard to beaten eggs

turn on fire to low and add milk/egg/mustard mixture to pasta

with fire still on low, slowly add in cheese a little at a time until incorporated

Season to taste with salt pepper and turmeric

Fannie Farmer's baked mac is probably one of the oldest/most popular

This is the best Mac and cheese I’ve ever eaten. My grandma who doesn’t like Mac and cheese even said it was good. I did increase the seasoning level and added dry mustard

My family does a Cajun Christmas Eve and I’m making it with crawfish. I can’t decide if I should leave out the provolone sour cream layer with the crawfish

Ingredients
1 pound cellentani pasta (may sub rigatoni, penne or macaroni)
4 tablespoons butter
1/4 cup all-purpose flour
3 cups milk
1 12 oz. can evaporated milk
1 tablespoon cornstarch
1 tablespoon Dijon mustard
1 tablespoon chicken bouillon
1 tsp EACH onion pwdr, garlic pwdr, dried parsley, salt
1/2 teaspoon pepper
1/4-1/2 teaspoon red pepper flakes (optional)
4 cups freshly grated sharp cheddar cheese
6-8 slices provolone cheese
1 cup sour cream
1 cup freshly grated Parmesan cheese
Panko Topping (optional)
3/4 cup panko breadcrumbs
2 tablespoon butter
1 tablespoon extra virgin olive oil
Directions
Cook pasta just until al dente according to package directions – don’t overcook! Strain and rinse with cold water.
Preheat oven to 350 degrees F. Lightly grease a 9x13 baking dish. Set aside.
Melt 4 tablespoons butter in a large skillet over medium heat then whisk in flour. Cook, while stirring for 2 minutes. Turn heat to low then gradually whisk in milk. Whisk cornstarch into evaporated milk and gradually add to skillet followed by Dijon mustard and all remaining spices/seasonings.
Bring to a boil, whisking constantly then reduce heat to medium and simmer, whisking occasionally until thickened (but not overly thick). Remove from heat and whisk in sharp cheese until melted. Add pasta and toss until evenly coated (it will seem like a lot of extra sauce which is a good thing).
Pour half of the macaroni and cheese into prepared baking dish. Layer macaroni evenly with provolone cheese followed by an even layer of sour cream. Pour remaining macaroni and cheese over sour cream and spread into an even layer. Sprinkle with 1 cup Parmesan cheese (or more to taste).
Panko topping (optional): Melt butter in olive oil over medium heat in a medium skillet. Add panko and stir to coat. Continue cooking until crumbs become golden brown. Evenly sprinkle over macaroni and cheese.
Bake 25-30 minutes or until bubbly and inside provolone is melted. If not topping with panko, broil until Parmesan is golden. Cool 10 minutes to set before serving.

16 oz. small elbow macaroni
5 cups milk (Combination of your choosing: 3 cups buttermilk & 2 cups half-n-half is excellent. Or use 3 cups sweet milk (whole, 2%, skim) & 2 cups half-n-half or any combo you like, even heavy cream.)
1 stick butter
1/2 cup all purpose flour
1 Tbs. dried mustard
2 lbs of cheese, shredded (All cheddar, or a combo of extra sharp & mild, or extra sharp and Gruyere or extra sharp and manchego, or what you like best. Velveeta? I'll avert my eyes.)
Salt & pepper to taste (I like cayenne.)
Bread crumbs (panko is good)
Some Parmigiana Reggiano cheese, grated
A few more pats of butter

Preheat oven to 350. Butter 9 x 11 baking dish.

Cook macaroni as directed on package, but slightly undercooked. You'll be cooking it further when you bake the mac and cheese.

Melt butter in saucepan. Add flour, whisking until well combined, cooking for 2 minutes. Add milk slowly (some people heat the milk before adding it; I don't), whisking it in until smooth, do not boil. Add dried mustard & S&P. Slowly add most of the cheese, bit by bit, whisking smooth and cooking until thickened, about 8 to 10 minutes.

Combine the cheese sauce and the macaroni and pour it into the buttered baking dish. Top with remaining cheese and the grated Parmigiana Reggiano, and then top that with a light layer of panko. Dot with butter. Bake until cheese is golden and bubbly, 30 to 45 minutes, depending on your oven. Remove from oven and let sit for 5 minutes before serving.

ETA: Looks like MD has been off the grid for several months. Anyone, can someone clarify below or should I just find any generic bechemel recipe and use that?

MeridianDog... can you please clarify what you mean by equal parts of all of the items that follow, and the measurements below?

quote:

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Bechemel:

Need

Equal parts of AP flour, butter, salt, black pepper and enough milk to achieve the thickness desired To make 3/4 cup Béchamel sauce

1 Tablespoon butter
1 Tablespoon flour
1/2 cup heavy cream or Half & Half, or milk

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Wow! This looks like a lot of work. But it looks like the best mac-n-cheese ever! When do crawfish tails go in? Thanks!