Yes. There is no set rule as to the kind of cheese you use in macaroni and cheese. I prefer the sharpest cheddar cheese I can find. The ingredients I use, are cooked ziti, grated extra sharp cheddar cheese, evaporated milk and butter. I place the cooked ziti in a baking pan and cover with the cheese. I then pour the can of milk over the cheese and pasta. Then I place about eight pats of butter on the top and bake at 350 degrees until the cheese is melted and starts to brown.
