It's coated in stuff that makes it not melt right. I always use gouda and at least one other type of cheese so it always comes out different. When that's melted, then you can add half a pound to a pound each of shredded smoked gouda (essential), sharp cheddar, tomato basil cheddar, or whatever other kinds of cheese you like. This will make your mac and cheese creamy no matter what other cheeses you add. When you've added all of your milk (probably a pint), then start whisking in chunks of cream cheese. When that starts to brown, slowly add cold milk and turn down the heat. Also add some paprika, mustard powder and garlic if you're into those things. Sautee a finely-chopped onion (or better yet, shallots) and sauté them in butter until they're translucent, then slowly add flour while whisking it to make a paste. Recipe titles should be clear and concise.Self posts may contain links, but the recipe must be formatted and approved. We only allow direct post links from and i. Link post must contain the formatted recipe in the comments.No excessive self promotion without engagement. Deletes and reposts without mod direction will result in account removal. Url shorteners, bit.ly and amazon links are not allowed. Blog/YT/IG/Tweeter links can only be in the formatted text recipes and users must follow site wide self promotion guidelines of posting 1/10.

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Good mac and cheese dishes