Workin' on our night cheese
What's that? A tiny violin's playing?] Once in a while we'd have some Kraft, but I didn't have the good stuff until I was a teenager and tried making it myself. Since then I've made dozens of variations of pasta with cheesy sauce, but it was usually baked and topped with some sort of crispy breadcrumb situation .
Oh, and the cheese? There's a lot of it. The combination of cheeses—a whopping 24 oz.—serves a specific purpose. Cheddar is the base, cream cheese adds acidity and creaminess, and Muenster is like a "milk bouillon cube for flavor," Martinez jokes, as it enhances the milkiness of the sauce. Resist the urge to add in a sharp cheddar here, as Martinez found dry, aged cheese gets too grainy and doesn't melt properly. Instead, use.
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