I guess I'm about the only one who doesn't add anything to mac and cheese, other than maybe a bread crumb topping run toasted under the broiler at the last minute. Like others have said, I only make it maybe once or twice a year. It's usually a side to sliced ham and broccoli.
My fave cheese combo is a combination of smoked gouda, cheddar, and Monterey jack. I tried that combo quite by accident several years ago and have stuck to it ever since. The smoked gouda is wonderful with mac and cheese, as long as it's only about a third or so of the cheese combo so it doesn't overpower. Delicious!
Now I am craving mac and cheese.
+1 I too am a purest, only pasta (kind depends on what I have at the time, and my mood), cheese sauce, and at the most, a panko breadcrumb topping. Where I put my effort in is the cheese sauce ingredients. I cook the pasta to al dente, state, and set aside. While the pasta is cooking, I heat cream and milk until it just starts to simmer. I finely grate sharp, at least 3 year aged white cheddar, and mild white colby. If I happen to have it, extra sharp pinconing is ownderful to shred and add. I remove the heated cream/milk mixture from the heat and slowly add the cheese while stirring until it's all smooth and the right viscosity. At this point, I might add a little good mustard. Add the pasta to the sauce and put into a casserole dish. Top with breadcrumbs and bake until the breadcrumbs are toasted.
My parennts were children during the Great Depression and had government provided american cheese widely available and cheep. Most people I know who lived during that time period prefer mac and cheese made with that cheese.
Sometimes, because it has emulsifiers in it, I'll add a little Velveeta to make the sauce very sooth. To me though, that's cheating. It's better to just make the sauce right and not overheat, and break the sauce.
You can also take that sauce and change the cheese varieties to make a number of sauces for dishes like chicken paresano, alfredo, cheese soup, nachos, etc.
If you combine sharp cheddar, a good, strong swiss, and Monterey Jack, together with the right temperature milk, oh and don't forget salt, you get something close to Velveeta.
Ok, now you know why BT tagged me with my DC moniker - Chief Longwind.
Seeeeeeya Chief Longwind of the North
