When you make homemade macaroni and cheese, what kind of cheese or kinds of chee

1. 86

   randomcreativeposted 13 years ago

   When you make homemade macaroni and cheese, what kind of cheese or kinds of cheeses do you use?

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2. 59

   lockgirlposted 13 years ago

   I like using a mixture of cheeses . Cheddar cheese is always the main cheese ( whatever cheddar cheese you like) I also like to toss in Colby Jack or Pepper Jack

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3. 60

   EmpressAwesomeposted 13 years ago

   Oh my gosh, I love homemade mac and cheese. (Not to brag, but my family always wants me to make the mac and cheese on special occasions because I make it so well.) I use sharp cheddar, mozzarella, colby, monterey jack, and muenster. Sooo good! The more cheese the better, so all in all I use about six cups of cheese for one pound of pasta.

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4. 61

   Dardiaposted 13 years ago

   I agree with the two above but I use extra sharp cheddar mostly. Often times I just boil the macaroni then drain, stir in some cheese, cover and let stand for a few minutes and eat. Fast easy and the family loves it. It isn't as good for a leftover this way but it great freshly made.

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5. 64

   JanuaryFryposted 13 years ago

   When I make homemade mac & cheese, I use co-jack, mozzarella, and cheddar. Yummy and gooey!

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6. 62

   renegadetoryposted 13 years ago

   If I have time and want to make a white sauce for my cheese, then medium cheddar or older.  If I'm in a hurry, I just melt some Cheez Whiz :-)

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7. 71

   nifty@50posted 13 years ago

   I like a Monterey jack & Cheddar Blend and Velveeta with Sharp Cheddar baked on top. The top is darker than the insides, for a nice contrast. http://hubpages.com/hub/How-To-Make-A-B … c-N-Cheese

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8. 68

   dappledesignsposted 12 years ago

   extra sharp cheddar. The sharper the cheese the better sauce. But I also make mine by making a white gravy with butter, flour, milk and pepper, and then add the cheese to melt it into the gravy. That way each noodle gets coated

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9. 30

   jtraderposted 10 years ago

   I use the box mix plus cheddar, mozzarella, Anchor butter and Serge Island Jamaica cow's milk.

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