I use butter and milk, so heavy cream is probably reasonably close to the same thing.
I also use real, quality cheese. Tillamook sharp cheddar and fresh-grated parmesan, by preference.
That box crap from Kraft doesn't merit the name. If that were a new product, I don't think they'd be allowed to call it "mac and cheese" under current regulations.
I also use real, quality cheese. Tillamook sharp cheddar and fresh-grated parmesan, by preference.
That box crap from Kraft doesn't merit the name. If that were a new product, I don't think they'd be allowed to call it "mac and cheese" under current regulations.