It’s no secret that my little family loves mac and cheese. I’ve shared my favourite recipe here and demo’d it on TV. The secret to the ultra cheesy taste and colour of my mac and cheese is cold pack Cheddar.
In the past, readers have asked me to tell them more about this kind of cheese. Many worry that it’s processed but, in truth, cold pack Cheddar is all dairy-based. Cheese expert Anne Marie Shubin told me herself.
A pound of regular Cheddar is made using between 10 and 11 lbs of milk. Then, to make cold pack Cheddar, the aged cheese is broken down, blended with some butter and reformed as cold pack cheese. A number of companies including Kraft and Ivanhoe make it and sell it here in Canada.
I hope that this info helps you to feel good about adding cold pack Cheddar to your sauces, soups and mac and cheese!
In the meantime, as you wile away the minutes between now and the next time you can make mac and cheese yourself, check out this
slide show and article about New York City’s new MacBar, a mac and cheese restaurant. This is my kind of food porn!