Bring a large saucepan of water to a boil over high heat. Add macaroni, lower the heat to medium and cook, stirring occasionally, for 7 to 10 minutes. Drain. While macaroni is cooking, melt butter in a medium skillet over medium-low heat. Whisk flour into butter; continue to cook, whisking constantly, until mixture reaches the consistency of a thick paste, about 2 minutes. Raise heat to medium, add milk and continue to cook, whisking constantly, until mixture thickens, about 5 minutes. Add grated cheese; stir with a wooden spoon until cheese melts, about 2 minutes. Stir drained macaroni into cheese sauce; serve. Yield: 4 servings.

"occupying a delicious spot somewhere in between." You may order Crowley cheese by calling the Crowley Cheese Co. In Healdville, Vt., at (800) 683-2606 or (802) 259-2340.

Recipe

Steve Jenkins (Workman Publishing, $16.95), a 548-page encyclopedia of cheese, a "labor of love" that took him eight years to write.

Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy. Net