making a pasta gratin w. veggies. Recipe calls for 1/3 cup of cheddar. I only have swiss, motz, and parm. What do I use instead?
I'd go for a mix of Swiss and Parmesan. Mozzarella in that sort of dish tends to be annoyingly stringy and make it hard to eat. Swiss cheese in pasta is delicious.
hardlikearmour is a trusted home cook.
I was going to say the same thing as Syronai! Swiss and cheddar are relatively similar in texture and a little tangy, and the parmesan will add a nice nuttiness. Mozzarella is too mild and too soft and stretchy.
agreed with the other two! love it when a plan comes together, or three heads are better than one, or some such nonsense. :)
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