What’s The Best Cheese For Macaroni And Cheese?

If you’re like many people you love warm and gooey mac and cheese. Many of us enjoy nothing better than making this lovely dish at home so that we can enjoy it fresh out of the oven. If you’re considering making this favored pasta then you’ll surely want to know what the best cheese to use is.  You’ll want to consider a few things, first of all and most importantly, the melting factor.

Melted Cheese For Your Macaroni

You will want to consider that your cheese needs to melt into the delicious form we’ve come to know and love. Some cheeses don’t lend themselves very well to melting. Mozzarella, for one, is certainly well loved because of the way it melts and the beautiful golden brown color it gets when baked just right. It isn’t often a first choice for mac and cheese though. Instead you should consider using something that already lends itself to the traditional dish. Cheddar cheese curds are one of the best varieties to use with your macaroni. These will melt how you like and give you the brightly colored noodles that are so loved.

Consider A Unique Flavor

While it is true that there are some standard cheeses to create this well-loved dish, you don’t have to make it just like your mother did. There are many other cheeses you can use that will enhance the flavor and put a new spin on a classic.  If you haven’t tried maple smoked Cheddar cheese in your mac you might be surprised. This is a flavor that can go lovely with added veggies or chicken as well. In addition to trying smoked cheddar you can also try a variety of cheeses that have flavors rolled into them. One favorite is cheese curds with garlic or jalapenos. Both of these flavors will enhance your mac and cheese. Also, cheese curds are great for melting because they are already soft and crumbled up.

American Cheese

It is true that the most popular cheese for this dish is American and that’s because it has added emulsifiers. This means that it will melt much faster and be creamier than other cheeses. It also means it is generally more processed. If you’re looking to get the creaminess of American but without the artificial ingredients of processing, then here’s a simple trick.  Make your own cheese sauce. To do this you’ll use either béchamel or if you’re truly starting on your own, heavy cream or milk. You can add a little butter if you’d like a creamier texture. The idea is to get a sauce pan and warm your liquids (any combo of béchamel, milk, cream or butter) and add your favorite cheese (or cheeses) in cubes. You want it to be hot enough to melt the cheese but not too hot to curdle the milk. Stir until you have a smooth consistency and then poor over your noodles and bake.