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Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Wire cutter for clean cheese portions — soft and semi-hard cheese
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Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Wire cutter for clean cheese portions — soft and semi-hard cheese
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Cook the macaroni in a large pot of boiling water until just tender (about 12 to 10 minutes) strain but DO NOT rinse. Transfer the hot macaroni to a bowl then toss with 2 tablespoons butter; set aside. For the cheese sauce (make this while you are cooking the macaroni) over lowest heat setting in a small saucepan combine the grated cheddar cheese, Cheeze Whiz, cream and salt; stir continuously until heated and smooth watching closely so that it does not burn. Pour the smooth sauce over the cooked macaroni; mix until combined. Serve immediately.