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![]() American cheese: it makes the dish creamier than you could possibly imagine.I shred them all in the food processor, and that’s it just make sure you have more or less 2 cups of it. I often make this recipe using cheese leftovers I find in the fridge.And mozzarella is excellent for stretching, so if you like that, add some to the combo. But mozzarella combined with Parmesan cheese or another stronger-tasting sort will be great. What I would not use is mozzarella alone I find it too plain if standing alone.Try different types of cheese like Gouda, Gruyere, Jarlsberg Swiss cheese, Colby, or a combination. Can I replace Cheddar? My favorite sort for this mac and cheese recipe is Cheddar, but another kind of cheese is fine as well. ![]() Don’t use already pre-shredded the additives it contains will prevent it from melting nicely, so the dish will not have that desired creamy texture.
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