Thanks for everyone's suggestion relative to mac & cheese. I finally decided to stay with the white sauce base since, after reading all of your posts, I decided my grainy texture was due to using VERY sharp chedder. So, I added 1/2 pound of creamy Monteray Jack in addition to 1 pound of XX sharp chedder. The better melting quality of the Jack smoothed out the sauce nicely but it was still nice and cheddery. Thanks for all of the advice!