That fancy cheese I spent $40 on was completely wrong for mac and cheese

I got a block of aged gouda from a local shop in Erie because I thought it'd make my mac and cheese fancy. Turns out it doesn't melt smooth at all, it turned into a greasy stringy mess. I wasted $40 on that cheese and had to toss the whole batch after two bites. Has anyone else blown money on a 'fancy' ingredient that just ruined a comfort food?

2 comments

2 Comments

the_margaret7d ago

oh man, my buddy marc in cleveland tried the same thing with some fancy gruyere. he was so excited and it turned into this oily, clumpy mess that looked like scrambled eggs. he just ate it sad and silent, wouldn't even let us make fun of him for it.

jenny_coleman7d ago

I love that mental image of him just sitting there eating his oily cheese in silence. Three years ago I tried to get fancy with a raclette for a dinner party and ended up with a greasy, stringy disaster that my cat wouldn't even touch. My guests were too polite to say anything, but I caught my brother-in-law slipping the evidence to the dog under the table. Marc's got my respect for at least owning it and finishing the plate.