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Old 02-20-2016, 11:42 PM   #1
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Favorite cheese or cheese blends for Mac & Cheese

I know everyone will have a different answer to this question ( which is why I ask it), but when making your favorite Mac and Cheese, what cheese or cheese blends do you use that , in your opinion, tastes the best.

I've always used cheddar.

Occasionally, Ill throw a few slices of american in there , more for consistency than for taste ( as the cheddar over powers it).

Every now and then I'll use my " I have to clean out the cheese drawer" blend, and basically throw everything in there before it spoils.

Just curious, looking forward to the responses.

larry

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Old 02-21-2016, 01:34 AM   #2
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Originally Posted by larry_stewart View Post
...Every now and then I'll use my " I have to clean out the cheese drawer" blend, and basically throw everything in there before it spoils...
^That^ is my usual blend! If I'm buying cheese from scratch with mac and cheese in mind, I sometimes get smoked Gouda to use for about half the cheese amount, then add cheap, house brand cheddar since it's usually very lightly flavored.
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Old 02-21-2016, 03:58 AM   #3
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Whatever odds and ends in the freezer for us too, unless we come across a recipe we especially want to try. We've had some sublime M&Cs from the freezer never to be duplicated again, as well as ranging down to okay but nothing special.
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Old 02-21-2016, 01:05 PM   #4
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I'm also in the camp of 'using what's in the cheese drawer'. That usually ends up being cheddar, Monterey jack, smoked gouda, and maybe some muenster.

Like CG, I especially love smoked gouda in my mac and cheese. I usually buy 2 rounds of it when I'm at TJ's, and purposefully make mac and cheese when there's a decent amount of the gouda left. Delicious. I also like to sprinkle some toasted bread crumbs on top and put it under the broiler for a minute.
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Old 02-21-2016, 01:19 PM   #5
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I use sharp cheddar cheese, I also use a little spicy mustard and a big pinch of cayenne. If the cheese is a little wimpy I mince an onion and saute it when I make the roux for the cream sauce, it gives the flavor a little boost.
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Old 02-21-2016, 01:26 PM   #6
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I like Martha Stewart's recipe for Mac and Cheese,
Perfect Macaroni and Cheese Recipe | Martha Stewart
she uses Gruyere, Sharp cheddar and pecorino Romano cheeses
MAN!
DH hated it, "It's too creamy..." (please add whinny little boys voice here )
I was in heaven and ate the entire casserole, well, over a period of time of course

I recently purchased frozen Mac & Cheese with Hatch Chiles at Trader Joe's and I'm very excited to try it.
Hatch Chile Mac & Cheese | Trader Joe's
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Old 02-21-2016, 01:33 PM   #7
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Extra sharp cheddar, swiss, velveta
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Old 02-21-2016, 07:51 PM   #8
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Gruyere, sharp cheddar a bit of velveeta for texture
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Old 07-23-2016, 03:10 PM   #9
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Quote:
Originally Posted by larry_stewart View Post
I know everyone will have a different answer to this question ( which is why I ask it), but when making your favorite Mac and Cheese, what cheese or cheese blends do you use that , in your opinion, tastes the best.

I've always used cheddar.

Occasionally, Ill throw a few slices of american in there , more for consistency than for taste ( as the cheddar over powers it).

Every now and then I'll use my " I have to clean out the cheese drawer" blend, and basically throw everything in there before it spoils.

Just curious, looking forward to the responses.

larry
I made it for the first time ever a couple of weeks ago. I was trying to come up with a side dish for Sunday dinner with my father-in-law. I happened to have sharp cheddar and a wedge of parmesan, so that's what I used - about 2 parts cheddar to one part parm. I also had a half a tub of whipped Philly left over from some appetizers my wife made for her golf league, so I threw that in for good measure. I was quite pleased with the results.
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Old 07-24-2016, 02:18 AM   #10
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...I was quite pleased with the results.
In light of that result, I would say your cheese choices were perfect.
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