[blueerica]

Hmm, I've never been much of one for recipes. I typically start my pasta, start a roux with butter (prefer to also throw in garlic at this point, because I'm a garlic fiend, though occasionally shallots or even a nice onion) (oh, and with the roux, keep it light. I over-did it once... was... interesting), cream or milk, cheese. Sometimes I'll break it up with a little vegetable or chicken broth. Mix pasta & cheese sauce. Then, do as I please, which is sometimes bake or just let sit, crumbs or no crumbs.

But, hands-down, the best mac and cheese is my Grandma Evvies. Hers was definitively southern - fluffy and crispy at the edges. Alas, I do not have the recipe on hand. I'm not sure she ever wrote it down, and I've only made it twice with her watching... and neither attempt was as good as hers always was.

*sigh*