JetfireK
Thu Jan 10, 2013 12:57 pm
Regular "Line Cook" Poster
duonyte
Thu Jan 10, 2013 1:11 pm
Forum Host
I read just some of the reviews, but sharp cheddar was the most often mentioned cheese. A lot of people used a combination of cheeses, other cheeses mentioned were Velveeta, Swiss, Monterey jack, edam....
Chicagoland Chef du Jour
Thu Jan 10, 2013 6:17 pm
Food.com Groupie
I don't have good luck with Cheddar alone, so I mix with American, Gouda, Fontina
JetfireK
Thu Jan 10, 2013 6:53 pm
Regular "Line Cook" Poster
Well thank you. I made it using american and velveeta...Not so good. Creamy yes...so perhaps cheddar is the answer? I do so wish I could find a recipe with the big chunks of cheddar and the large pasta...like the restarants serve here. Oh its not the recipe, it's me...Never could make mac and cheese.....thanks again
Chocolatl
Fri Jan 11, 2013 12:30 pm
Food.com Groupie
Maybe you'd like this recipe. Some of the cheese is layered in the middle:
Baked Macaroni and Cheddar