Just looking to make some southern-style macaroni and cheese to go with my tri-tip or flank steak. Does anyone have a good old southern recipe for macaroni with about 4 kinds of cheese and bread crumbs?
See here and note the following: In paragrapgh two I note a preference for toasting the crumbs in a pan, etc.--go with that suggestion and also the suggestion in paragragh five, pouring the mac and cheese into a baking pan then topping with the toasted crumbs and baking.
You can use whatever cheeses you wish. Simply have them total the 12oz called for (as noted in the recipe, I usually double the whole thing) and make sure they arecheeses that will melt well. I often use cheddar, jack and goat.