Favorite cheese or cheese blends for Mac & Cheese

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
I made mac and cheese yesterday. For cheeses I had extra sharp Cheddar along with Parmasan, Romano and Asiago cheeses. I melted them combined in two cups of milk along with 1/2 and 1/2. I also added some tomatoes along with the juice. There were enough doses of cheese to thicken the milk without making a béchamel sauce. I used large elbow macaroni with toasted breadcrumbs tossed with some of the Parm, Romano and Asiago cheeses. It came out perfect! :angel:
 
One of my new favs is kaese spatzele, not sure about spelling since I'm on my phone. It's spatzele with an emmenthal and/or gruyere cheese sauce and the recipe I used also had bacon and caramelized onions. OMG!!!
 
Back
Top Bottom