As for the Topic of the Day...
There really isn't such a thing a "bad" mac'n'cheese, well, I guess there is, but those are few and far between.
I will say that I'm not partial to the "layered" type where the macaroni, shredded cheese, butter and cream are just combined in a baking dish before being baked. I want my cream sauce, my bechamel sauce.
The stuff at SuperMac is very good, as is the stuff at S'Mac. Both Angus McIndoe and Joe Allen have good mac'n'cheese. French Roast does too. I like the stuff from Good Enough To Eat, but sometimes it's been more like pasta in cheese sauce rather than mac'n'cheese. There is a difference.
As for the best I've ever had, well... My own, of course.
It's been a few years since I've made it, but I came across a recipe that used both mild and extra sharp cheddar cheeses, plus a bit of swiss/gruyere to smooth it all out. Quite good. And, of course, I like it topped with bread crumbs, and then run under the broiler for a few seconds for a good crust on top.
