I have encountered a puzzle and I'm hoping you can help me with the answer.
Why is it that macaroni and cheese tastes cheesier with mild rather than with sharp cheddar cheese? It seems to me as if the opposite should be true.
I tasted the sharp cheese I purchased for this dish before using it and it was quite zingy and tangy. But, in the finished dish, there was very little cheese flavor, even though I used fully half of the block of cheese.
The rest of the recipe was the same as I always do - soften chopped onion in butter; add an equal ratio of flour-to-butter to thicken; whisk in milk to make a white sauce; add sliced or grated cheddar cheese until melted smoothly; add cooked macaroni; top with crumbs, in this case, crushed garlic croutons; bake for about 45 minutes-1 hour in a 350F degree oven.
Usually, this process produces prodigiously cheesy results. I'm going back to a mild or medium cheddar after this, but I'm puzzled. Any thoughts?