Mac and cheese hints
After seeing some great mac and cheese photos here lately, my vegetarian partner makes terrible mac and cheese even when using recipes. To me the big thing is the kinds of cheese you use. Last try she used whatever we had around and some did not melt or blend very well. Today I was talking to a friend who went and got 2 kinds of cheddar and some Velveeta and had a rock lump too. My question is, what kinds of cheese are best to make a good, soft, creamy mac and cheese!