![]() Feb 22, 2009 - I made a batch of mac and cheese this weekend which used equal parts extra sharp. Does anyone have a favorite blend of cheeses to create an outstanding homemade mac and cheese? That sounds pretty good as is. I've made this recipe multiple times and with a few modifications it turns out beautifully every time. In regard to the breadcrumbs, I use local a sliced white Italian bread that's gone a little stale. I cube the bread and spread the bread cubes on a large baking sheet and broil until brown and flip and do the same to the other side. I'll put the toasted bread cubes, herbs de Provence, juice of a small lemon, S&P and a good pour of EVOO into my blender and pulse. Browns nicely without being dry or bland. I use about 2 cups of organic 2% or whole milk. I'll add 1/4 cup of chicken stock. I gradually add more milk and stock, just eyeballing it. With the cheese, I use a 10 oz block of sharp kosher cheddar and 6 oz of black pepper Toscano pecorino cheese and a little bit of Parmesan. Add plenty of black pepper and adjust salt to your cheese's saltiness. To those who say it's bland, I highly suggest trying different cheeses. Havarti and Munster tend to be very mild cheeses. Try more robust white cheeses and mixing in a good sharp cheddar versus a white.
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