Ah, be still my heart!!!! Talk about the ultimate comfort food - that's mac-and-cheese for sure!! Cabot cheddar, the Seriously Sharp variety....and yellow (from Publix in FL) rather than white, is my cheese of choice; most of the time, I grate up an entire 8-oz block - hey, it's gotta be CHEESY! Rather than milk, I now use Kitchen Basics brand chicken stock, and what a delicious difference it makes. My brother-in-law who is lactose-intolerant can enjoy mac-and-cheese with no difficulties. Also, love the panko bread crumbs on top which I've used already; will have to try the garlic oil next time. Thanks, P.J., for another great blog!! Sue, I'll have to try the chicken stock sometime - sounds like an interesting (and delicious) twist... PJH

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