8 Comments so far

1. Torn

   Any of those sound grand!
   Trying added them in layers then pour some milk over them, to get them to melt and mix together better.
   Add some spices?
   You have me hungry now……….. lol!

2. puckersh

   You can use all the cheeses that you have. Just make your basic white sauce (2 tablespoons butter, 2 tablespoons flour) makes a base, can’t spell rue???? Heat butter in med. sauce pan till melted, add flour and cook and stir for a couple minutes, then pour 1 cup milk slowly, stirring constantly intill mixture starts to thicken, add more milk if needed. Should resemble a cream soup at this point, then stirr in your cheeses, preferrably shredded. Continue stirring until everything is melted and combined. Add milk if necessary. Add a dash or two of pepper, and taste to see if you need salt, if so, add a little at a time cause cheese is salty. Well, you know the rest. Sounds good, think I’ll make some tomarrow.

3. Murray

   Torn and Puckershot are correct. You need to add some moisture because sharp cheddar does not contain a lot. Just cheddar will tend to crack without added moisture. Saw it on Cooks Country Kitchen. They made the best looking mac and cheese I’ve ever seen. You can go to their webside, but you have to register in order to see the recipes shown on the show. It’s free and only takes a minute. I think it’s called Potluck Mac and Cheese.

4. rohak121

   Sure, you can use the sharp cheddar. Just avoid the Muenster I think. If you want, you can do a blend of cheddar and mozzarella.

5. Judy

   Sure you can I do it all the time.

6. Mountian

   Make a beschemel sauce and stir in all of the cheeses you have. Then add the noodles.

7. Jessica

   the best macaroni and cheese ever is alton browns! search for his recipe at foodnetwork.com.

8. elaine_c

   mmm Sounds like it will be good. What time is dinner?