I don't know if this is the one that Steve used....but use the search tool above and you can find tons of great recipes. Here is one for the No boil mac and cheese.
Yes, that's the basic recipe I use but with some changes. It's bpopovitz's recipe and I thank him for sharing it with us. Here it is with the changes:
3 Cups Uncooked Elbow Macaroni (One 2 lb. box)
1/2 stick butter (or slightly more)
16 Ounces Cheddar Cheese or your favorite cheese blend (shredded) (I use Kraft Triple Cheddar)
4 Ounces Mozzarella Cheese (shredded)
4 Cups Whole Milk
1 Cup Half & Half
Salt and Pepper to taste
Bread Crumbs (Italian seasoned, Panko, etc.)
(Broccoli florets may be added when layering, if desired)
Pre-heat oven to 350*
Layer macaroni, butter, and cheeses in the order given in a 9-by-13 dish. Salt and Pepper to taste. Pour milk and half & half over the top layer. Bake 1 hour, uncovered. Stir about 1/3 of the way through cook, scraping up from bottom. Sprinkle bread crumbs over top about 30-45 min. before finished.
May be cooked in smoker at approximately 225* for about 2.5 to 3 hours. (Preferred Method) I use a lighter smoking wood for this as it really takes the smoke on. For me, Peach is preferred.
To prevent this dish from becoming too brown and crusty, cover with foil for the last 15 min. of baking or when desired browning is reached.