Not typically what I would post on this blog, but this is a dish that is equally as comforting as any cake. By an enormous stoke of luck, my local supermarket stocks real English cheddar cheese -- in two versions, sharp and extra sharp(!!!). This may not seem like something to celebrate, but after having to substitute Emmental for cheddar in recipes for about 5 years, I was thrilled when I saw bonafide cheddar in the cheese case.
This recipe is from the Barefoot Contessa Family Style cookbook. It makes a ton of macaroni & cheese -- we had enough for at least 5 meals. It freezes well too. Highly recommended.