On 4 Sep 2014 20:14:31 GMT, notbob > wrote:

>
> From the base, though, the better the cheese, the better the dish.
> It's not the number of cheeses, either! A "four-cheese" mac/chse dish
> will still suck if the four cheeses are crap cheeses. For example,
> sprmkt cheddar, Monteray Jack, Colby, and sprmkt swiss are all crap
> cheeses that will render a crap dish. I use a French gruyére (comté)
> to create my sauce, so don't need that cheese in the dish, although it
> would taste better than any of the sprmkt cheeses I mentioned. And
> while I don't much care for Tillamook brand, anymore, they do have one
> cheese that will provide a very tasty rendition of mac/cheese. It's
> Tillamook "Vintage White" Extra Sharp Cheddar Cheese. It's aged 2 yrs
> and is the absolute bottom level of cheese I will use in this dish.
> Must work, well, as I get threats if I show up to our potlucks w/o it.
>
I try to use up ends and pieces of what I have in the refrigerator for
mac & cheese. If I need to buy cheese for it, I definitely do NOT
want to waste a "good" cheddar on it because that stuff makes nasty
mac & cheese. I want to use an inexpensive store brand cheddar that
comes in a brick and I bought on sale.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.