Mac and Cheese is delicious!

I think you guys are just the crowd to appreciate this. I made the mac and cheese with leeks recipe from the latest issue of Bon Appetit two nights ago, and it is AWESOME! Better than T's, better than Hopleaf, better than, dare I say it, Kraft! (Though, perhaps not better than Mr. Howinkle's. Wink.) You should check it out. Also, sis, it tastes like Gma's because it is thickened with eggs and not roux.

Recipe:
1/4 cup butter
5 cups chopped leeks (white and light green parts only)
1/4 cup all purpose flour
3 1/2 cups whole milk
1 lb. extra sharp raw-milk cheddar (about 4 cups)
1 tbs. Dijon mustard
1 teaspoon hot pepper sauce
2 large eggs
1 lb. penne pasta (or whatever kind you want--I used elbow)

• Lightly butter 15x10x2-inch baking dish. Melt 1/4 cup butter in heavy large saucepan over medium heat. Add leeks; stir to coat. Cover saucepan and cook until leeks are tender, stirring occasionally, about 12 minutes (do not brown). Uncover saucepan; add flour. Stir 2 minutes. Add milk; bring to simmer, stirring often. Add cheese, mustard, and pepper sauce. Stir until cheese melts. Remove from heat. Season cheese sauce to taste with salt.
• Whisk eggs in medium bowl. Gradually whisk in 1 cup cheese sauce. Stir egg mixture into cheese sauce in saucepan.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot.
• Stir cheese sauce into pasta in pot. Transfer to prepared baking dish. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
• Preheat oven to 400°F. Bake pasta until cheese sauce is bubbling around edges and some ends of pasta are golden brown, 25 to 30 minutes.
• Let stand 15 minutes. Serve hot.