I change my recipe every time, honestly! All you need is a good béchamel and some strong, old cheese. I like to use parmesan, gruyère and old cheddar. Don't forget the garlic and chili powder :)
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I wouldn't say I change my recipe every time, but it is a great way to use up all those odds and ends of cheeses that seem to constantly collect in my fridge so while I do have a couple of "standard" go to recipes I also have lots of "recipes" that can never be duplicated ever again.
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I have been able to get that same result from just adding a big glob of "Velveeta" to the mix of cheeses. I mostly start Pete's way with a whole bunch of scraps, slices and handfuls of all kinds of assorted left-over cheeses. Seems to work pretty well. There's never any left-overs or take-home.