Originally Posted by
csufabel
I grew up on souffle style and that NY Times recipe sounds too bland with both Cheddar and a Colby Jack. To me, substituting part Fontina, Havarti, and/or even Velveeta would make it more appealing in a souffle style Mac and Cheese for texture, but I'd likely use three eggs too.
I thought that too...both of those cheeses are the same taste to me. I love gruyere in M&C but also with you on the Havarti ...maybe gouda.