On 9/4/2014 2:09 PM, sf wrote:
> 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.
>
>

We use half cheddar and half of a blend of Gruyere and "Swiss". They
come already shredded at Trader Joe's. We use some form of whole wheat
pasta (e.g., fusilli, penne) because my doctor strongly advised me to
avoid white-flour foods. My wife puts chopped onions and diced ham in
her mac-n-cheese, tops it with dried bread crumbs, and bakes it in a
large Pyrex bowl in the oven. (I'm sure there are other ingredients and
cooking steps, but I've never watched her cook this.)

--
David E. Ross

Visit "Cooking with David" at
<http://www.rossde.com/cooking/>