My mother made the best mac & cheese ever, which I have tried several
times to replicate, and failed. Hers had a heavy, buttery texture, and
was made with sharp cheddar. As much as the good, sharp cheddar taste,
the dish had an excellent "fork" texture, rather than being
spoon-creamy. If any one of you may have a recipe solution for me, it
certainly will be appreciated as well as reported on.

=A0=A0=A0Picky ~JA~