vermont cheese mix , mac and cheese

[peter lena 8,634]

cool raw day great for a cheesy mixture mac and cheese , mixed 3 types of sharp, xtra sharp and cracker barrel , all hand done on a hand greater . ritz cracker and panko mix topping , what its all about , kitchen  work at its best . another thing we do , as a left over , put the mac and cheese on a flat bake sheet , lower coil first , to get it into a bubbling  grease base , then switch to top for broiling till brown an crispy , as it melts together , with fresh ground pepper , it like crispy perfection . right now the smell of that , is terrific , life is simple , keep it that way , pete 

[clueless 3,002]

You say three types of sharp cheese, extra sharp and cracker barrel. Cracker Barrel makes many cheeses, what are the other two?

[echris 1,425]

I'm a fool for fresh made mac and cheese!

 

I use my grandmothers recipe which is basically Land O Lakes White American and milk, but I add about a half a block of Cabot's Seriously Sharp cheddar.
The Land O Lakes made a super creamy sauce, and the saltiness of the cheese really works well. Add in the stupid sharp Cabots and it really kills it.

If you haven't tried that Cabot's, it's surprisingly good for supermarket cheddar.

And fresh ground mixed peppercorns over the top!

[8ntruck 7,016]

Lately, we have been using about 1/2 sharp cheddar, 1/4 smoked gouda and 1/4 havarti.

Butter, milk, and  a little flour to complete the sauce.

[echris 1,425]

1 hour ago, 8ntruck said:

Lately, we have been using about 1/2 sharp cheddar, 1/4 smoked gouda and 1/4 havarti.

Butter, milk, and  a little flour to complete the sauce.

 

Great combo I'm sure. Both Gouda and Havarti melt up nice like American, add in the cheddar to sharpen the flavor. 

[peter lena 8,634]

@clueless it was a mixture of cabot and cracker barrel , cheeses , in the oblong block form , another thing is not to use the shaved bag cheese , its dryer and has a preservative in it , not as creamy. @echris above has an example that they like . we think the second time reheat on a flat cooking pan , is the best , its crunchy , crispy finish is very good. spread it out , heat on bottom coil , to bring out bubbling grease , then raise it up top for a light broiler crispy finish , fresh cracked pepper . experiment , pete

[EB-80/8inPA 1,655]

6 hours ago, peter lena said:

another thing is not to use the shaved bag cheese

Don’t they add sawdust to that stuff to keep it from caking?  Yum.

edit:  there’s gotta be a Lucas joke in here somewhere…

Edited November 22, 2021 by EB-80/8inPA

[SylvanLakeWH 25,600]

On 11/21/2021 at 4:07 PM, peter lena said:

grease base

 

With @peter lena our lubrications guru… I just knew that had to be in this recipe…!