What type of cheese do you use in your homemade mac and cheese recipe?

Homemade mac and cheese?? Not here. The best I can do is make the box stuff and add a little sharp cheddar and milk to it or sometimes a chipoltle cheddar for a little spice. Hope you get some good response from this. Sorry I couldn't help.

I have a recipe, but have lost it... thankfully I remember most of it. I use about 4 cups of shredded cheddar, 1 or 2 cups of shredded mozzerella, and like 3 cups of milk, plus a couple sticks of butter and a couple eggs. High in fat, but soooo yummy. My hubby and kids love it, so I make it on special occasions for them.

I like using Colby Jack cheese for any from-scrath cheese sauce I make. It's not too sharp, not too bland and slightly creamy.

We always used extra sharp cheddar - there's just enough tang in it that it's perfect. Mom would get it at the Amish outlet. She called it "rat" cheese because it was so sharp - sharper than what you can buy in the store. Not the yellow kind, either, but the white cheddar. It would turn out sooooooo good!!! She'd also use that cheese to make cheese sauce for broccoli and cauliflower. YUMMMMMMMY!!!! Man - I'm in a cheesy mood now!

I use cheddar. I tried mozarella once and it seems to make it stringy, a rather unpleasant texture in macaroni and cheese. I prefer old cheddar but kids might find this too strong. I have to have my mac and cheese with ketchup so it rather makes the choice of cheese moot. What is American cheese? Is it that rubbery processed cheese and I assume it is. That is good on cheeseburgers and grilled cheese, I do not have the bravado to try it with macaroni and cheese, I suppose it would work. It has to be better than the powdered cheese that comes in a box.

I use mild and sharp cheddar cheese, mozarella, muenster and velveeta cheese. Mix in eggs, milk, lawrys seasoned salt and a little black pepper.

My recipe for macaroni cheese uses a white sauce (butter, flour and milk - no eggs) into which is stirred grated cheese - usually Strong or Medium Cheddar, Leicester, Caerphilly or Wensleydale. You will have a job finding most of those in the States! If you can't find Cheddar, Monterey Jack may work. I also add half a teaspoon of mustard powder, salt and pepper. This should be stirred into the cooked macaroni, placed in a baking dish and given a topping of more grated cheese and put under the grill to brown. Sometimes I will also add a tin of chopped tomato to the sauce ... one of my favourite dishes! Here is a recipe from the BBC (so it must be British, LOL!): http://www.bbc.co.uk/food/recipes/database/macaronicheese_83521.shtml

My husband does the cooking around out place, and he realy likes to use Danish Esrom cheese. it's like a really stron Havarti. Word of warning, it STINKS when you smell it, but it tastes absolutely out of this world, to eat raw, to melt, or to add to sauces, sandwiches, burgers, and all kinds of other things. Yummy!

I use Cheddar in mine, with about half a teaspoon of Parmesan to give it that extra kick. Then, before I pop the dish in the oven, I grate some cheddar over the top, so that it melts and browns a little. It's good. Mature Cheddar is my choice. Brightest Blessings.

I use velveeta to make homemade mac and cheese. It is the easiest. I do think that the recipe with the different cheeses used~ the first response, sounds delicious. I might have to try that next time.

I like to use colby cheese for my macaroni and cheese. I know, a short response is cheesy.

I sometimes buy american cheese but most of the time I like mozeralla, provone cheese.

Here in the U.K. we mostly use the cheese slices . Is that the same as American cheese . It seems to melt really well and the kids love it ,I dont think its much good for anything else.

I have a recipe that uses some cheddar cheese and some pepper jack cheese with a little bit of parmesan on top! It always turns out fantastic. I say you can use any cheese you want in Mac N Cheese. Cheddar is always a good starter. But if you want some kick, add some pepper jack. If you want a more mild cheese stick with Mozzarella or American. I have even put some swiss in my Mac N Cheese - it turned out great! I say you should expirement and find out what you like best! Dont be afraid to try something new with whatever cheese you have in the fridge!

It's Velveeta for me! I love it! Velveeta, milk and a little butter. Add the noodles and you are good to go!

I use Velveeta cheese product and shredded Colby-Jack cheese in my homemade macaroni and cheese. I have played around with this one recipe for years and this is the only one that my family likes. The Velveeta make it creamy and the Colby-Jack makes it Melty. I don't like the consistency of boxed mac and cheese, but I do love the flavor of the Kraft mac and cheese.

I use a 1lb bag of egg noodles, half a box of velveeta cheese, milk and butter. I add milk if it is still to thick. It's the best the kids love it. Sometimes I even throw in a 1 and a half of ground beef. It is so much better than Hamburger helper.

When I use cheese in cooking, I use a really really stinky goat's cheese as a little goes a long way and it makes the meal really 'cheesy' tasting. Then I top the meal with my normal cheap supermarket cheese to brown.

I use any kind of cheese I have on hand. I usually put 3 or 4 different kinds of cheese in my mac and cheese. The base ingredient is cream of mushroom or cream of chicken soup. That helps make it really creamy. Most of the time I use colby jack cheese, cream cheese, and cheddar. It always turns out really creamy and my family devours it. I also top it with bread crumbs.

I will say( Yes!) you can use whatever kind of cheese you want, that is what makes the Mac and Cheese taste so yummy in my opinion, I use about 3 different kinds of cheeses in my homemade Mac and Cheese, Sharp Cheese, Cheeder Cheese, and Munster Cheese, I'm also willing to try out Pepper Jack Cheese, to give the Mac and Chesse a nice peppery flavor. I hope this helped some:-)