Baked, nice and thick, not runny. With good cheddar.
Yes! My Aunt made the best mac and cheese I’ve ever eaten anywhere, and I’ve eaten a LOT. Simply a pound of macaroni, cooked al dente, a block of extra sharp New York Cheddar (ok, I guess you could use other extra sharp cheddar!) a can of evaporated milk, a little salt. When the macaroni is done, drain, immediately add the block of cheddar that you’ve grated, and stir to melt, add the can of evap milk, then enough water to ensure the macaroni is covered by liquid, put in a casserole dish, into a 350 degree oven for 45 or so minutes.