It sounds like the Manna recipe at the site below (scroll down) only using Chocolate Cake instead of Angelfood. Here is a link that might be useful: Manna

Then this is what you are looking for! This is, in my humble opinion, the ultimate comfort food and definitely the Ultimate Mac & Cheese! 12 Tbsp unsalted butter (1 1/2 sticks) 3 cups white crusty bread, cut into 1/4 inch pieces 4 cups half & half 1 cup milk 1/2 cup flour 2 tsp. salt 1 tsp. freshly ground pepper 1/2 tsp. red pepper flakes 1 tsp. garlic powder (or granulated garlic) 1/4 tsp. freshly grated nutmeg 2 cups Tillamook Vintage White Cheddar Cheese, shredded 2 cups Tillamook Sharp Cheddar Cheese, shredded 2 cups gruyere cheese, shredded (or other Swiss) 1 1/4 cups Romano cheese, shredded 1 pound large macaroni with grooves Preheat oven to 325 degrees. Butter and set aside a 9x13 casserole dish. Combine bread cubes (or crumbs) with 4 Tbsp melted butter and 1/2 tsp garlic powder. Set aside. Melt 6 Tbsp butter in large saucepan. Add flour and cook and whisk for a minute or two. Slowly add milk, half & half and 1 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp red pepper flakes, 1/2 tsp garlic powder and nutmeg. Continue cooking and whisking until mixture bubbles and becomes thick. Remove pan from heat and stir in 2 cups sharp cheddar, 1 cup vintage white cheddar, 1 cup Swiss cheese and 1 cup Romano; set cheese sauce aside. Blend the remaining cheese together. Cook macaroni in a large pan of boiling water 2-3 minutes less than manufacturer's directions. Drain well and rince under cold running water. Add salt and pepper to taste and 2 Tbsp butter. Stir cheese sauce into the macaroni. Pour mixture into a 9x13 dish. Sprinkle with remaining cheese and buttered bread crumbs. Bake until browned on top.....about 30-40 minutes.

Thanks, Ginger. That's my post at chowhounds - see how desperate I am to find a recipe for their mac 'n' cheese? I looked up Widmer's cheese but I don't know if I want to pay that much for cheddar cheese :) Think I'll see if Bon Appetit will get the recipe. Ann

Nothing to it! Take cheapest chicken pieces ([probably legs) OR any other meat you get for good price OR turkey/chicken/pork/beef or any other meat bones which you roast till golden in the oven OR any combination of vegetable OR any combination of any above.........cook it in a big pot till meat falls off the bone OR bones come apart easily OR vegetables are soft (or all above). Add some spices OR herbs (to your taste), a bit of salt (or not), cover with the lid and put out on the balcony to cool till fat (except for vegetable soup) is getting white and firm on the top of the soup. Take it back into kitchen, remove fat and get rid of it. Take out all items which are in the broth, sort it out, clean bones of meat, chopp the meat (if you have lots of meat you can use some for chicken/meat salad). Keep chopped meat/vegetables on plate and think of how much same kind of soup you will need. If you have too much, divide it into smaller pots and divide chopped items to make different soups. Make your smaller pots boil, and add some meat and rice to one, some meat and noodles to other, add some chopped raw potato to another pot and add some vegetables too. One with potato you can mix into cream soup without cream. Except for potato soup, all other soups freeze well so you can make different kinds of home made soups at the same time. Do not make a science out of it as you do not need any special recipes for no fat/no salt soup. You can look at any cook-book web site, find soup recipes - and there must be thousands. When you follow the recipe just skip what you don't want there. DO NOT USE SOYA SAUCE as it contains too much sodium/salt. Good luck.