sf wrote:

>Store brand blend? I had no idea there
> was a store brand Velveeta type
> cheese. What would I look for?

I've never seen a store brand blend, but I have never liked Velveeta for
anything, except for fudge I make at Christmas, that is awesome. I
always use to buy Kraft American processed cheese, which would be on the
shelf at the store right beside the Velveeta, and doesn't need
refrigeration either, but can't find it any longer.

>When I make mac & cheese from
> scratch, it's either with a cheap cheddar
> - the kind that comes in the 2lb block or
> (my favorite) the Colby Jack blend.

I always use a good brand of sharp Cheddar in my mac & cheese and never
have it turn out grainy, or separated.

8 oz. elbow macaroni, cooked
1 tsp. butter, melted
1 egg, beaten
1 tsp. salt
Pepper, to taste
1 tsp. dry mustard
(stir that into 1 tbsp. hot water)
1 cup milk
3 cups grated Sharp Cheddar cheese

I stir the butter and egg into cooked macaroni and add salt and pepper
and the mustard with water. Add milk and cheese (reserving some to
sprinkle on top). Pour into a buttered casserole dish; sprinkle with
leftover cheese and bake at 350º for 45 minutes, until top is crusty
and set.