EDITOR’S NOTE (January 5, 2020): Added a new photo. See revised video on Facebook.com/CornbreadMillionaireLifestyle.
After many years of making mac ‘n cheese with just black rind hoop cheddar cheese (sharp), I felt inspired to add Monterey Jack and mozzarella cheese. Three cheeses are better than one.
Packaged shredded and grated cheeses have a special coating to prevent caking. I prefer buying blocks of cheese without the special coating. I don’t mind grating. Great taste is worth the extra effort!
The black rind is sharp cheddar cheese. The red rind is mild. ‘Hoop’ cheese is a firm, dry cheese made directly from milk, with no cream or salt.
‘Hoop’ is the shaping molds used in making cheese. Made in wedges or large twenty-pound wheels. Easily grated or chopped with a knife. Available in the dairy or meat section of most grocery stores. If you can’t find it, ask an employee for assistance.
Black Wax Daisy Hoop Cheese is my favorite brand. Not a paid endorsement. Just a friendly mention of a delicious product.
Several years ago (2006 or 2007), I had a pleasant conversation with a church member while we were in our separate cars parked in the parking lot. We were waiting for traffic to subside after a powerful service.
Our windows were rolled down while we talked to each other. It was during the summer and the weather was pleasant (not too hot).
At the time, our mega church had over 18,000 members. I had never met this church member.
She provided a nugget of info that would forever change how I make macaroni and cheeses.
We talked about Sunday dinner. She asked if I ever used buttermilk to make macaroni and cheese. I said no.
The friendly sister was right when she told me that after I try buttermilk, I’ll never use whole milk again.
I’ve never seen her before or after that day. An angel? I like to think so!
After she told me to try buttermilk, suddenly the traffic lightened up. We said our goodbyes before driving away.
Baked this recipe in a favorite cast iron pan made by Lodge Manufacturing.