> wrote in message
oups.com...
> On Jun 21, 7:42 am, stark > wrote:
>> On Jun 20, 6:33 pm, wrote:
>>
>> > We're having neighborhood pot luck next weekend--every family brings a
>> > dish to share. I would like to bring a mac andcheesecasserole.
>>
>> Other replies noted, I'd only have acheeseconcern. Everybody likes
>> good Cheddar and good Swiss, but don't these cheeses separate when
>> heated and look greasy? I think for fondues you turn to American and
>> Dutch Swiss or Jack cheeses. How 'bout mac 'ncheese?
>
> I've been reading up on this. White Sharp cheddar is fine. Extra sharp
> they say gets grainy. Same with yellow cheddars. They tend to separate
> more than white cheddars.

Sweet Jesus but this is a whole lot of time, effort, and LIFE poured into
dish that cannot be simpler to make.

Yes, cheddar gets "grainy." Use any kind of cheese you want, just blend
in into a small amount of white sauce first.

I would really hate to see what you go through to make something a bit
more complicated.