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Reply to "Substitute for Gruyere (in mac and cheese)?"
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[quote=Anonymous]I've made this fabulous mac and cheese recipe [url]http://www.cookistry.com/2011/03/crock-pot-mac-and-cheese.html[/url] several times now, and would like to make it again, but a little milder for a group including many preschoolers. (They have all had it before, and it clearly did not go over as well with the kids as it did with the adults.) I think if I swap out the Gruyere cheese for something a bit milder/more common (to kids), that would do the trick. Any suggestions for something that won't throw off the texture of the recipe (I think what matters here is the way it melts - eg I know mozzarella would be too stringy)? Can I just use all cheddar? Other ideas? Thanks![/quote]
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