Richard's ~JA~ wrote:
>
> 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.

Hope this helps. nancy


Macaroni and Cheese (365 Ways to Cook Pasta)

4 tablespoons butter
1/4 cup all-purpose flour
4 cups milk, preheated
1 teaspoon prepared mustard
1 teaspoon salt, or to taste
Pinch of ground red pepper
1 pound elbow macaroni, start heating up the water to boil first
1 pound sharp cheddar cheese, shredded (about 4 cups)
Buttered Bread Crumbs (optional, recipe follows)(I always make them)

Melt butter in a large saucepan; stir in flour until smooth. Cook,
stirring, over low heat, about 3 minutes. Gradually whisk in hot milk
until smooth. Cook, stirring constantly, until mixture boils; cook,
stirring frequently, over low heat, until thick and smooth, about 10
minutes. Season with mustard, salt and red pepper.

Meanwhile, cook the macaroni in plenty of boiling salted water until
al dente, or firm to the bite, about 8 minutes; drain.

Combine the sauce, 3 cups of the cheese, and macaroni. Transfer to a
buttered 9X13 inch baking dish. Sprinkle top with remaining one cup
cheese and then with buttered crumbs. Bake in a preheated 350 oven
until browned and bubbly, about 45 minutes.

(I bake this in 2-9 inch square Pyrex baking dishes. Watch the baking
time if you do that)

Buttered Bread Crumbs

3 slices firm white bread (I use Pepperage Farm Toasting White)
3 tablespoons butter

Tear bread into pieces and make into crumbs in food processor or
blender. There should be about 1 1/3 cups. Heat butter in a medium
skillet over medium heat. When foam subsides, stir in the bread crumbs.
Saute, stirring, until crumbs are golden and butter has been absorbed,
about 4 minutes.