I use cheddar and jack cheese when I make Mac and cheese for the kids.

If I don't have gruyere on hand, I'll substitute it with Swiss.

Swiss is the substitute I use for Gruyere, as recommended by Jacques Pepin.

Why would you need to sub a different cheese?

Cheddar (for preschoolers, mild cheddar) should work.

If it's for you, Perrano (sp?) is a good stand-in for Gruyere. Not spicy, but nutty. But if you're trying for milder than Gruyere for the kids, this won't really go in that direction--it'll be equivalent.

I was going to say Emmenthaler. But for kids, I bet they'd love the colby/jack.

Ementhaller is a very mild Swiss.

When I make my Mac cheese for little ones I use
Mild chedar & Colby jack & fresh grated parm my original
Is gruyere sharp cheddar & parm. I made it for a 4 birtvdsy party and all the kids loved it

Monterey Jack. It has the nice melting consistency and adds very little flavor of it's own.

I've made this fabulous mac and cheese recipe http://www.cookistry.com/2011/03/crock-pot-mac-and-cheese.html 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!