Just when I decided to go on a diet, you make this cheesonderful dish! I have never seen cavatappi, I have heard of them but never seen them in any of my local stores. I know we can use any type but I do like the way they look. This really dont' sound much different than the one out of my g.grandma's 1940 Better Home and Garden cookbook I have. Except for the Vermont Cheese Powder, wish I could fine it where I live. What do you think of using a cheddar and montertrey jack? I found it blended together and it taste great. Maybe with a little bit of that pepper jack mixed in also. Kimberly, Monterey Jack will smooth out the flavor, making it less intense, if that's your desire; the pepper jack would add heat, obviously. Mac & cheese is one of those dishes perfect for experimenting with different cheeses, and combinations - go for it! PJH

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