I used mayo with olive oil instead of reduced fat and
romano cheese instead of parm because that's what I had on hand.
I've made this as written, but last night I added some chopped chicken (from a store - bought roasted chicken) and used grated parmesan and
romano cheeses instead of cheddar.
Not exact matches
I used buffalo mozzarella and
romano cheese (
instead of parmesan), because I'm allergic to dairy (cow's milk), but am OK with buffalo, sheep, and goat milk.
I used Barilla Cellentani for the pasta, Camembert
cheese instead of Neufchatel and a grated Parmesan
Romano blend
instead of just Parmesan... so technically it was 4
cheese... delicious, will make this again!
A couple of substitutions and additions:
instead of the cow's milk
cheeses in the recipe, I used every goat and sheep's milk
cheese I had on hand including Manchego, Pecorino
Romano, chevre, and goat cheddar.
Food processors are also excellent for grating
cheese; those bags of «shredded» mozzarella or cheddar bear very little resemblance to actual
cheese, and if you / are / going to cook pasta, may I recommend a freshly grated
romano or parmesan
instead of salty but otherwise bland Kraft - in - the - green - shaker - can?
Changes I made: I halved the recipe but still made it with a whole onion, used Aidelle's Pineapple Bacon chicken sausage links, and
instead of cheddar
cheese, lightly sprinkled with freshly grated Pecorino
Romano cheese.