Mmmm, mmmm macaroni & cheese

I'll start, with a little story that help explains my love affair with this humble comfort food.

Growing up, I always loved mac 'n cheese, even the orange powdered sauce out of a blue box, or - if I was being fancy - the box of shells with a pouch of Velveeta cheese. My mom is a fantastic cook, but homemade macaroni and cheese was not in vogue, nor was it her forte. (I think it's only in the south that it has always been considered a bona fide side dish, although the rest of the country is now waking up to the virtues of this former kids-only food.)

Back in the early 80s, when I was engaged to my now-husband, we flew back here to Tennessee to have Thanksgiving with his family, and his mama made homemade macaroni and cheese (along with about 30 other side dishes!) I had never had mac and cheese like this - homemade sauce, sliced cheese across the top, baked until golden and bubbly. I raved about it, and it has appeared on her holiday menu ever since. (I discovered much later that she had made it that year as an afterhthought, and it wasn't something she made for every occasion...until I joined the family. She's an awesome mother-in-law :-)

I've watched her make it countless times and I cannot replicate it. Not sure what I do differently, or maybe it's just that food tastes different when it's made by someone else.

I keep trying, but in the meantime, here's my new go-to favorite recipe; it falls in the gooey, not firm category.

Ingredients:
1 box large elbow macaroni
2 tablespoons butter
8 ounces Velveeta, cubed
1 can (12 ounces) evaporated milk or 1 small can (5 ounces) plus 3/4 cup fresh milk
1/2 cup sour cream
2 1/2 cups shredded cheddar
1/2 to 1 teaspoon dry mustard
1/2 to 1 teaspoon white pepper

Directions:
Cook macaroni until al dente; drain and rinse. Combine butter, cheeses and milk and heat on stovetop or microwave until cubed cheese melts and shredded cheese softens (do not overheat.) Remove from heat and add sour cream and seasonings.

This recipe was originally designed to be cooked in a slow cooker; spray the inside of the crockpot with cooking spray; add macaroni and pour sauce over; stir to coat. Cover and cook on low for 2 1/2 hours, stirring occasionally. Serve immediately.

I have also made it in the oven - place it in a greased 2-quart oven-safe dish and bake at 350 for 20 minutes or until the top turns golden. Serve immediately.

So...that's my story and my favorite recipe (for now - I'm always on a quest for a better one.) What's your favorite macaroni and cheese recipe?