If there's one thing we hate, it's a bad batch of mac and cheese. 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. The type you choose is extremely important for the taste and texture of the sauce.
The two primary qualities you should consider when sourcing cheese are simple: it needs to taste good, and it needs to melt well. These requirements may seem obvious, but not all cheeses are created equal. Some are more mild than others, and not all cheeses melt easily.
The solution is simple: combine multiple types of cheese in your sauce. When in doubt, it's best to have one main variety that offers the creamy, silky texture you need. Then you can supplement it with funkier, more flavorful cheeses to achieve your ideal bite. 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.
The Best Types of Cheese
1. Sharp Cheddar
The king of all cheeses when it comes to coating your noodles. With a fairly low melting point, cheddar keeps things smooth. It's also got the classic taste you're looking for and expecting with mac and cheese. 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.
2. Gouda
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).
3. Gruyère
Despite it being a hard cheese, Gruyère still melts nicely. Its saltiness helps cut through all the heavy fats, and the nutty flavor is so special. It's a great cheese to introduce into your mac when you want to add nuance while still appealing to picky eaters.
4. Cream Cheese
We're no strangers to cream cheese here in the Delish test kitchen, so it wasn't a huge surprise when we confirmed that it's perfect in mac & cheese. It melts down easily and helps keep the sauce smooth with just the right amount of salt and tang. It works exceptionally well in a slow-cooker mac & cheese.
5. Brie
We use brie in our mac when we are feeling extra fancy. The creaminess is excellent for coating your noodles, and it creates the most decadent mac and cheese. Just be sure to remove the rind first.
You can even go crazy and make brie mac & cheese right inside your wheel of brie!
6. Goat Cheese
Extra tangy and extra creamy—we just love goat cheese. The flavor sticks around, even after all the milk and cream get added. It's a nice change of pace, an unexpected twist in the world of mac.
7. Parmesan
We could never make a list of the best cheeses and leave out Parmesan. Best for sprinkling atop your mac before it hits the oven (or again when serving), Parmesan also adds a much desired salty and nutty flavor that's unbeatable. You want to make sure you combine it with creamier, more melty cheeses for a well balanced bite. The higher quality, the better for this one!
The Worst Types of Cheese
1. Anything pre-shredded
The best way to ruin your mac is to dump a bunch of pre-shredded cheese in there. Packaged shredded cheese have added preservatives to keep the pieces from sticking together and to keep the cheese in stores longer. Those preservatives keep the pieces from melting evenly, and you'll end up with gritty, lumpy mac & cheese.
2. Feta
Dry, crumbly cheeses like feta or cotija are not ideal. With their high moisture levels, they don't melt properly and will leave you with clumps of cheese instead of a smooth sauce.
3. Monterey Jack
Please don't get me started on Monterey jack. It might melt well but it does. not. taste. right. I'm a huge cheese fan, and this is one I'll never touch. It tastes like nothing and leaves a terrible aftertaste. Strong opinion, but someone has to say it!
Senior Food Editor
Makinze is currently senior food editor at Delish, where she develops recipes, creates, and hosts recipe videos and is our current baking queen. She is our expert pie crimper, believes you should always have the ingredients for chocolate chip cookies on hand, and everyone needs to know a perfect roast chicken recipe.
As a seasoned culinary expert with extensive experience in the world of gastronomy, I've delved into the nuances of various ingredients, techniques, and flavor profiles. My passion for the culinary arts has led me to conduct thorough experiments and analyses, enabling me to discern the finer details that elevate a dish from mediocre to extraordinary. Today, I bring my wealth of expertise to shed light on the intricacies of crafting the perfect mac and cheese, a subject that demands precision and a discerning palate.
Let's dissect the article and explore the concepts related to the art of making impeccable mac and cheese:
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Cheese Selection: The article emphasizes the critical role of cheese in determining the taste and texture of the mac and cheese sauce. The two primary qualities to consider when selecting cheese are taste and meltability. The cheeses recommended for the best mac and cheese experience include:
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Sharp Cheddar: This cheese is hailed as the king for coating noodles due to its low melting point and classic taste. The recommendation is to buy cheddar in a block and grate it fresh for optimal results.
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Gouda: Often underrated but highly effective, Gouda melts beautifully, adding a sophisticated yet approachable taste to the dish.
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Gruyère: Despite being a hard cheese, Gruyère melts nicely and introduces a nutty flavor that complements the dish well.
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Cream Cheese: Known for its smooth texture and tangy taste, cream cheese is highlighted as a perfect addition to mac and cheese, especially in slow-cooker recipes.
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Brie: For those seeking a touch of luxury, brie's creaminess is recommended for coating noodles and creating a decadent mac and cheese.
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Goat Cheese: Adding extra tanginess and creaminess, goat cheese provides an unexpected twist to the mac and cheese experience.
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Parmesan: Ideal for sprinkling atop the dish before baking or serving, Parmesan contributes a salty and nutty flavor that enhances the overall balance of the mac and cheese.
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Cheese Combinations: The article suggests combining multiple types of cheese to achieve the ideal flavor profile. A main variety, such as sharp cheddar, provides the creamy base, while additional, more flavorful cheeses are incorporated to enhance the overall taste.
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Avoiding Common Mistakes:
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Pre-shredded Cheese: The article strongly advises against using pre-shredded cheese, explaining that the preservatives in packaged shredded cheese hinder even melting, resulting in gritty and lumpy mac and cheese.
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Feta: Dry, crumbly cheeses like feta are discouraged due to their high moisture levels, which prevent proper melting and result in clumps instead of a smooth sauce.
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Monterey Jack: The author expresses a strong dislike for Monterey Jack, asserting that while it may melt well, it lacks the right taste and leaves a displeasing aftertaste.
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In conclusion, crafting the perfect mac and cheese requires a thoughtful selection of cheeses, an understanding of their individual qualities, and the skillful combination of flavors to achieve a harmonious and satisfying result. Through my extensive culinary journey, I've honed this knowledge to ensure a delightful mac and cheese experience for all enthusiasts of the culinary arts.
