This is the way I have always made mac and cheese, no cheese sauce, just nice stringy cheese with the macaroni.
This grilled cheese sandwich is a favorite of my family, I believe because of the fresh cheese used. I call it "The Wilton" because we purchase all of our cheese locally from the Wilton Cheese Factory in Wilton Ontario. It is a small, non descript shop full of tasty delights, including 4 year old cheddar, it is devine. We must support our local farmers and businesses and we most certainly do.
Refrigerate this marinated cheese for at least one week for flavours to absorb. Serve with crackers, pita crisps or mini pita breads. Reserve the flavoured oil in the refrigerator to use as an ingredient in a favourite dressing. You can use goat cheese in savoury recipes that call for a soft cheese, such as cream cheese or ricotta. It's great in sauces or fondue.
Use any firm flavourful cheese, such as Jarlsberg, Emmenthal, Gruyere or Gouda, or semisoft cheese, such as Oka or Havarti.
Perk up your fave veggies with our velvety five-ingredient cheese sauce! Use at least a medium Cheddar for this simple cheese sauce, or try a sharper old or extra-old cheese for a bolder flavour. Serve over steamed veggies, such as asparagus, broccoli, brussels sprouts or baked potatoes.
A smaller amount of light old Cheddar-style cheese adds flavour with less fat than a larger amount of mild cheese.
We're using Canadian Fontina but you could use another semisoft Canadian cheese such as Swiss or, for a more concentrated mushroom flavour and robust cheese flavour, Mushroom Oka cheese.
Janice Beaton loves good cheese, which led her to open Janice Beaton Fine Cheese just three years ago in Calgary. Besides the large selection of carefully chosen Canadian and European cheeses and other fine-food products, the store also widely promotes local products, such as organically grown heirloom-seed tomatoes. Recent and popular additions to the store are in-house prepared frozen foods, the most in-demand item being this macaroni and cheese, made with blends of cheese from the store. Beaton always likes to include a sharp and tangy cheese in the mix for extra flavour and combines at least two different cheeses, although she says using all old Cheddar or Gruyère will make a fine dish, too. She encourages you to experiment with favourite cheeses; just remember to use ones that melt well.
There is nothing more tasty than fried cheddar cheese. It is a great substitute for fried bacon. 1
