I set out on a mission to find a new, cheesy-tasting macaroni and cheese, and actually found it in the same place, on epicurious. The second one I made was exactly what I was looking for in a mac n' cheese, and it's been my go-to mac and cheese recipe since then. Just a warning: this recipe makes A LOT of cheese sauce. So much so that I recommend you either half the sauce or double the amount of pasta. I add a little jack cheese just for a little extra richness.
This is mac n' cheese made with half of the sauce and topping recipe, and 1 pound of pasta!
Macaroni and Cheese
1/2 stick of unsalted butter
2 cups panko or 3 cups coarse fresh bread crumbs
1/4 pound (1.5 cups) coarsely grated extra-sharp cheddar (I add some jack cheese)
1/2 cup grated parmigiano-reggiano cheese
For cheese sauce:
1 stick unsalted butter
6 Tbsp flour
5 cups whole milk
1 pound (6 cups) coarsely grated extra-sharp cheddar (again, I add some jack cheese, too)
1/2 cup grated parmigiano-reggiano
1 pound elbow macaroni