Gouda is a seriously underrated cheese when it comes to cooking! It melts beautifully and gives your mac a sophisticated taste without being too pretentious (or turning off picky eaters).ĭespite it being a hard cheese, Gruyère still melts nicely. Sharp cheddar is ideal because its flavor is strongest, but the most important to thing to remember is to always buy cheddar in a block and grate your own! Pre-shredded simply doesn't work, which we will explain more in a bit. It's also got the classic taste you're looking for and expecting with mac and cheese. With a fairly low melting point, cheddar keeps things smooth. The king of all cheeses when it comes to coating your noodles. After what felt like an endless amount of testing for our quest to find *the* perfect recipe, we discovered which cheeses work best.and which ones to avoid at all costs. It seems obvious, but not all cheeses melt easily. The main qualification you should look for in a cheese for this dish: It needs to melt well. The type you choose is extremely important for the taste and texture of the sauce. What a terrible waste of a wonderful concept! The number-one mistake when making mac at home, aside from a cooking error like over-boiling the noodles, is using the wrong kind of cheese to start with. When used in this recipe, it keeps its silkiness, while cream would become clumpy.If there's one thing we hate, it's a bad batch of mac and cheese.
It’s basically just milk that’s been reduced to a smooth, slightly sweet consistency. The evaporated milk subs in for a higher fat heavy cream in this dish. We have found that evaporated milk makes a really creamy sauce. What kind of milk works best in mac and cheese? Try using provolone, Romano, mozzarella, or even Velvetta. You could really substitute any of your favorites though. We like to use cheddar, Parmesan, Asiago, Pecorino and mascarpone. In this recipe we use a mixture of hard flavorful cheeses and good melting cheeses for the perfect creamy, flavorful pasta. Frequently Asked Questions What are the best cheeses for mac and cheese? If you don’t have, or can’t find, evaporated milk, you can substitute half & half, whole milk or single cream. Lots of hard and soft cheeses work well, like goat cheese, cream cheese, colby jack, gouda, and gruyere. You can substitute different types of cheese, if you want. To loosen, add additional milk and stir well over low heat. The Mac and Cheese will stiffen up if it sits too long before serving.