The Cheese Savior, Obviously

Janine called last night for a quick chat (which also helped me continue to procrastinate the task analysis I needed to finish for today) and while we were talking she mentioned that she was going to make macaroni and cheese from scratch. Both of us had parents who made it from scratch using Velveeta and while at the time I really liked it, I was a goner when I tried Kraft because it truly was the cheesiest. Ever since then I have made all sorts of homemade mac and cheese recipes looking for another so cheesy and less florescent orange and I've found a couple of good recipes that include fontina cheese. Janine told me hers includes Gruyere which must also be just as delicious because it's a pretty strong cheese. But while we were talking she couldn't find it in the fridge and then noticed it was still in her grocery bag from the purchase the day before. Thankfully for the INTERNET I could look up and see how long cheese can sit out for before it really is bad. Hopefully I was right and Janine is not wishing for my death because she has food poisoning. Erin, I recognize this will completely disgust you, but can I just say that cheese sits out while it ages and the INTERNET said you never even needed to refrigerate Parmesan as long as it doesn't get too hot out. And it would truly be a shame to throw out perfectly good cheese - especially when you're making macaroni and cheese.