Favorite cheese or cheese blends for Mac & Cheese

[Rocklobster]

When I crave it I am going for a certain flavor so I use predominately cheddar. Then add a bit of other types depending on what I have at the time.

[Addie]

I am not a fan of American Cheese, and that includes Velveta. I buy the ends of cheeses that my store puts out. It can have any kind of cheese that they sell at the deli counter. From smoked cheeses to sharp ones. Sort of like your cheese drawer. If I get lucky, there will be as much a 1/4 pound of sliced cheese from an over cut. Perfect for a sandwich. Or an end that hasn't been sliced at all. My favorite of all the cheeses in these packets are the imported Swiss Cheese ones. Ideal for mac and cheese.

[larry_stewart]

I also put a little white wine in the cheese sauce ( and sliced mushrooms too)

[Janet H]

I often put cream cheese in mac and cheese to get that creamy texture (and so no one will see me buying Velveeta). A typical blend would be sharp cheddar, a little comte or gruyere and a handfull of parm along with cream cheese. I also add a little mustard, cayenne and black pepper in the sauce. That said, I never met a mac and cheese I didn't like - even the stuff in the blue box.

[di reston]

Making Mac and Cheese in Italy was a challenge first time round. Now I reckon my version is fine:

for the cheese sauce:

béchamel
1 part gorgonzola
1 part mascarpone
1 part Swiss gruyère
1 part parmesan or grana padano

For the topping:

Toasted breadcrumbs
sprinkling of fresh or dried thyme
Good dusting of parmesan to get a good crust

that's it

di reston


Enough is never as good as a feast Oscar Wilde


'People of ze wurl, relax!' - famously spoken by the parrot in Tom Robbins' 'Fierce Invalids Home from Hot Climates'

[outRIAAge]

I'm a traditionalist, sticking to good cheddar (Coastal brand is great) and lots of it. But I also like to grate a little Costco Parmesan on top for the final brown.

[di reston]

If I could get hold of a decent cheddar here, I'd be a traditionalist too! But they don't do anything even resembling Cheddar here, so the combination of cheeses I use works well, our friends all like it, but.....oooh for the real thing!

di reston


Enough is never as good as a feast Oscar Wilde

[outRIAAge]

I just looked up Calosso, Piemonte, though the "Piedmonte" was a dead give-away. How about we swap for a year? I'll throw in all the Cheddar you can eat.

[di reston]

Where we live is a Unesco Heritage Site of Special Interest, well known both for cuisine and wines, and wild mushrooms and truffles including white truffles which are greatly sought. I have a really good recipe for white truffle risotto, a dish much in demand round here in the autumn. I've tried white truffles with Mac 'n Cheese, and it works very well provided you don't overdo the cheese

di reston

Enough is never as good as a feast Oscar Wilde

[heathermarie]

Sharp cheddar is a go to.live pepper jack or gouda as well.
I used an aged champagne white cheddar once....yum.