Well, cheese curd is fine but I prefer shredding mozzarella and Colby. If I have it around I like to add things like feta, parmasan and Monterey Jack. The gravy I'll sometimes cheap out and use the canned stuff or powder base, but every once in awhile I'll put something together from a soup/gravy stock. Depends on if I've been cooking actual meals that week or not. Often not.