Yesterday, I made scratch macaroni and cheese for dinner. I love this recipe and I was making it to use up some whole milk, but I only had Jarlsberg cheese (a gift from my father-in-law who found it on clearance at Costco) on hand.
I tasted the cheese alone and thought it would be neutral enough to serve the purpose; the recipe called for sharp cheddar but I'd made it before with a combination of cheddar and Monterey jack, to good effect.
Not so! The mac and cheese tasted so strongly of Swiss cheese (which none of us like) that my son wouldn't eat more than a few bites and my husband and I had to disguise it with bacon.
I made a double batch. What can I do to camouflage the flavor of the Jarlsberg? Tomato sauce? Smoked salt? Curry powder? Please help!
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