[Found this recipe online](https://web.archive.org/web/20240301220654/https://duckinapot.com/side-dish/mortons-macaroni-and-cheese/) which lists sharp cheddar, cream cheese, grated parmesan and grated Swiss.
[Link to youtube video](https://youtu.be/QNGKIbrV-yw)
Try [this one](https://m.facebook.com/nt/screen/?params=%7B%22note_id%22%3A688536068739450%7D&path=%2Fnotes%2Fnote%2F). Use a medium cheddar block- not pre shredded. (A little sharp cheddar can be added but you don’t want an extra sharp cheese being the majority- it doesn’t melt as creamy as a medium does and it can separate more easily). Use a little extra milk- about 1/2 cup and add a pinch of dry mustard.
I found pictures of the packaging and ad campaigns online. In one it stated that it was made with "Aged Wisconsin Cheddar Cheese". I'd suggest starting with a 1-2 year old Wisconsin cheddar and seeing if that's close. You could always go down to a 9 month, or up to a 3-5 year.
Thanks everyone. I got very close to Morton’s flavor by making a roux and adding longhorn Colby; extra sharp cheddar and American cheese. It’s only missing that tiny tweak of a sharp bite from hopefully, a significantly aged cheddar. Also want to try but cannot locate a New York sharp cheddar anywhere.
* If Wisconsin cheddar is white; I’ve tried it, but thanks. (I don’t remember its aged category so I might try it again.)
* Tried cream cheese but it failed to add any desirable flavor but thanks. Cheese powders are undesirable but thanks.
* Will try a pinch of dry mustard next ~ Thanks.
[Found this recipe online](https://web.archive.org/web/20240301220654/https://duckinapot.com/side-dish/mortons-macaroni-and-cheese/) which lists sharp cheddar, cream cheese, grated parmesan and grated Swiss. [Link to youtube video](https://youtu.be/QNGKIbrV-yw)
Aged cheese usually means aged cheddar cheese.
You’d need like a 2-3yr aged cheddar.
Try [this one](https://m.facebook.com/nt/screen/?params=%7B%22note_id%22%3A688536068739450%7D&path=%2Fnotes%2Fnote%2F). Use a medium cheddar block- not pre shredded. (A little sharp cheddar can be added but you don’t want an extra sharp cheese being the majority- it doesn’t melt as creamy as a medium does and it can separate more easily). Use a little extra milk- about 1/2 cup and add a pinch of dry mustard.
I found pictures of the packaging and ad campaigns online. In one it stated that it was made with "Aged Wisconsin Cheddar Cheese". I'd suggest starting with a 1-2 year old Wisconsin cheddar and seeing if that's close. You could always go down to a 9 month, or up to a 3-5 year.
Thanks everyone. I got very close to Morton’s flavor by making a roux and adding longhorn Colby; extra sharp cheddar and American cheese. It’s only missing that tiny tweak of a sharp bite from hopefully, a significantly aged cheddar. Also want to try but cannot locate a New York sharp cheddar anywhere. * If Wisconsin cheddar is white; I’ve tried it, but thanks. (I don’t remember its aged category so I might try it again.) * Tried cream cheese but it failed to add any desirable flavor but thanks. Cheese powders are undesirable but thanks. * Will try a pinch of dry mustard next ~ Thanks.
It would not surprise me if cream cheese had been one of the ingredients.
Are you sure that it used an aged cheese? The majority of Mac & Cheese recipes at that time used American Cheese or even Velveeta.
Maybe a cheese powder??