LogFAQs > #912882817

Colby Swiss Cheddar -- nothing better.
Always a good trio to base your Mac-n-Cheese with. As for a limit, the limit is limited only by your imagination and skill. For example, mozzarella is a favorite of mine, but it does not mix well. Add some parmesan to shredded mozzarella and top it over your half-finished MnC then toss the whole thing onto a casserole dish in oven until brown? That's how you can have gooey mac-n-cheese bites.

You don't have to treat macaroni like a pasta that belongs in a bowl (like noodle soup); it's an ingredient in baking (lasagna), stir-fry (chow mein), and even dessert (sesame and peanut cold noodles). Throw in ground meats, cilantro, hummus, salsa, peppers, what have you and make it into a chip dip.

As to how much cheese is too much? I have had so much cheese my skin is more orange-tan than Donald Trump. I am probably going to have a heart attack, but I'll be smiling.