I throw in whatever cheese I have in my tray, plus sharp cheddar and the thin shredded mexican blend.

My favorite to add in is swiss, parmesan and handful or two of sargento six cheese italian blend.

Sharp cheddar, plus a touch of parmesan sometimes. Plus dry mustard. And if it doesn't taste cheesy enough, add salt.

Sharp cheddar
Monterray jack
Roux of velveeta and eggs

fontina, gruyere and cheddar. mild enough for picky kids, tasty enough for adults

Anonymous wrote:goat cheese. mmmmmmmmm.

barf

I use cheddar (usually a mix of white exra sharp and yellow sharp) and Emmental, made into a roux per the martha stewart recipe. If I'm serving it to people who prefer mild cheese, I'll replace some of the extra sharp cheddar with colby or mild cheddar.

I use either cheddar or colby jack, depending what I have. I use my great grandmother's recipe - butter, flour, dry mustard then milk - heat until 'thickened' (doesn't really thicken, just becomes less opaque) then slowly add cheese. Pour over cooked noodles, cheese on top, then in the oven.

goat cheese. mmmmmmmmm.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I prefer using egg, either stove top, oven or both, to a roux. Different texture.

I often use cheddar, swiss, and mozzarella. The r just cheddar. I also add mustard, for flavor. But the reason ground mustard is added to mac and cheese made with a roux is for texture, an additional binding agent, not flavor.

LOL that is so bizarre and untrue.

Yeah...although ground mustard can be used as a binding agent in some recipes, I'd say the vast majority of people are using it for flavor.

Yes... if it were purely a binding thing, people would be using cornstarch slurry or something. The ground mustard is to enhance the sharpness of the cheese.

My MIL makes the best Mac n cheese. Everyone goes crazy for it. But she won't share the recipe. What a B

Anonymous wrote:

Anonymous wrote:I prefer using egg, either stove top, oven or both, to a roux. Different texture.

I often use cheddar, swiss, and mozzarella. The r just cheddar. I also add mustard, for flavor. But the reason ground mustard is added to mac and cheese made with a roux is for texture, an additional binding agent, not flavor.

LOL that is so bizarre and untrue.

Yeah...although ground mustard can be used as a binding agent in some recipes, I'd say the vast majority of people are using it for flavor.

Anonymous wrote:I prefer using egg, either stove top, oven or both, to a roux. Different texture.

I often use cheddar, swiss, and mozzarella. The r just cheddar. I also add mustard, for flavor. But the reason ground mustard is added to mac and cheese made with a roux is for texture, an additional binding agent, not flavor.

LOL that is so bizarre and untrue.

I prefer using egg, either stove top, oven or both, to a roux. Different texture.

I often use cheddar, swiss, and mozzarella. The r just cheddar. I also add mustard, for flavor. But the reason ground mustard is added to mac and cheese made with a roux is for texture, an additional binding agent, not flavor.