Martha Stewart's Macaroni and Cheese
What is the difference between white sharp cheddar cheese and yellow sharp cheddar cheese? Does it matter which one of these you use in Martha Stewarts recipe? Also, is it better to use the 2 cups Gruyere or the 1 1/4 cups Pecorino Romano? I plan to make this recipe very soon and would hate to mess it up by using the wrong cheeses...Thanks for any help!
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