You might like to try this recipe; it's very creamy; I make it a lot. It freezes well but, as it cools, the macaroni absorbs a lot of the liquid so you have to add a bit of milk when you reheat.
CHEESY MACARONI & CHEESE
Adapted from: posting by dowie, 3/3/2005
2 cups uncooked macaroni
1 can undiluted Campbell’s Cheddar Cheese Soup
2 cups milk
¼ cup grated Parmesan cheese
2 cups grated cheddar cheese, divided into 2 separate cups
½ tsp Worcestershire sauce
¼ tsp Creole/Cajun spice
¼ tsp celery salt
1/8 tsp white pepper
1/8 tsp dry mustard
1/8 tsp Spanish paprika
1/8 tsp Hungarian paprika
Preheat oven to 375º.
Cook macaroni in boiling salted water with 2 smashed cloves garlic. Drain
Mix together all the other ingredients except 1 cup of the grated cheddar cheese.
Mix cooked, drained, macaroni into this mixture.
Pour into a lightly buttered casserole dish.
Sprinkle evenly with remaining cup of cheddar cheese.
Sprinkle lightly with Cajun Spice (for color)
Bake, lightly covered, at 375º until bubbling – 20 to 30 minutes
Freezes well; thaw and reheat in microwave
Makes 5 – 6 servings
One roasted red pepper, peeled and chopped adds color and a bit more flavor
OR: Pour mixture into lightly buttered individual casserole dishes.