Sunday, November 7, 2010

The Best Cheeses for Mac & Cheese

Whoever first thought to take elbow noodles and mix them with melted cheese should be given a medal. With that one simple act they created a food that is an international delight. It is difficult to imagine a food that better than good old macaroni and cheese. During the winter the meal is hearty enough that it sticks to your ribs and helps make you feel warm even when the wind is blowing and the snow is flying. During the summer when no one seems to have enough time to cook, throwing together a batch of homemade macaroni and cheese is fast. Macaroni and cheese can either be eaten as a side dish or it can be the main entrée

One of the many great things about mac and cheese is its versatility. There are literally a hundred different ways you can make it, and each one seems to taste better than the last.

Traditionally, the cheese which is most often used for the creation of macaroni and cheese dishes is ordinary old cheddar cheese. There is absolutely nothing wrong with making your mac and cheese with cheddar cheese. There is a reason that the cheddar cheese is used for mac and cheese, and that reason is because the sharp bite of the cheddar perfectly complements the blandness of the pasta.

While cheddar cheese is nice, you won't be breaking any culinary rules if you decide to make your mac and cheese with a different type of cheese. If you are interested in trying to make a macaroni and cheese similar to what is served restaurants, you might want to swap your cheddar cheese for Gouda cheese. Cooks have discovered that the Gouda cheese tend to melt better than the cheddar, giving the macaroni and cheese a creamier texture than they get when the use cheddar If you prefer your macaroni and cheese to have a milder flavor you will want to choose a Gouda cheese that was only aged for a few weeks, however if you are interested in a strong cheese taste you will be happier with a Gouda cheese that has been aged for about a year.

When most people think of provolone, they automatically think about sandwiches. The white cheese always tastes excellent when it is stuck between two slices of bread. It will also taste just as wonderful when you use if for your favorite macaroni and cheese dish. The great thing about provolone is that it cooks really well and melts smoothly. The way that provolone melts means that every single noodle will be coated in a delicious layer of cheese.

If you have a recipe for macaroni and cheese but every time you cook it you feel like something is missing, you might want to consider swapping out whatever cheese you are currently using and replace it with smoked Mozzarella. The Mozzarella melts well, and by itself it makes for tasty mac and cheese but the smoking means that every bite of your mac and cheese will be a little explosion of flavor.

In addition to using all of these cheeses separately, you should also mix them together.

-Written by Lilly Babineau


  1. first and only comment

  2. I wasn't going to comment but I will now. -.-

  3. 1. Sharp Cheddar
    2. Gruyere
    3. Mascarpone
    4. Mozzarella
    5. Parmigiano-Reggiano

    Best cheese combo for Mac n Cheese

  4. Lyka may have the combo right, but I'm content with a medium or mild cheddar--combined with whatever else in the fridge needs to be used up. However, I do dice up some ham and just a few jalapenos and throw that in, then add broccoli. This gives it some flavor, kick, color, and health benefits. I raised a kid on this concoction, though she's turned all fancy on me and uses like goat cheese. Basically, whatever you have in the fridge works!

  5. I prefer a mature cheddar. Costco do an English variety called "Coastal" that is perfect. When making the white sauce I also add a half teaspoonful of Coleman's mustard powder to the flour. Cook up and cut up some crispy bacon to go into the pasta and sauce mix. Top it off with sliced tomatoes and cover with a mix of breadcrumbs and grated cheese then bake until browned and crunchy on top. You'll never ever want to pollute your mouth with Instant Mac after that, I promise.

  6. I definitely agree that macaroni and cheese is a genius invention! I never knew that gouda cheese was common for the restaurant version of this dish! I think that as long as the cheese has aged enough, I'd love to try it out at home!


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