I'm surprised that pro chefs don't use what Cooks Country mentioned in an episode - Land O Lakes Supermelt cheese (their episode on making cheese enchiladas). Then there's the surprisingly tasty "govment" cheese - blocks of American cheese given away in food programs. That stuff made seriously tasty grilled cheese and Mac and cheese. Our grade school cafeteria used to get it in and the food made from it sure beat those dry bread with pink greasy meat lunch meat sandwiches! Talk about memories!

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