Favorite cheese blend for homemade Mac & Cheese?
I made a batch of mac and cheese this weekend which used equal parts extra sharp cheddar, gruyere, and brie. The consistency of the bechemel sauce and ratio of sauce to pasta was perfect, but we were disappointed with the overall flavor - it lacked "bite" and cheese interest. (Other ingredients included a little fresh thyme and scant teaspoon of grated fresh nutmeg.)
Does anyone have a favorite blend of cheeses to create an outstanding homemade mac and cheese? I'm looking to try again once my arteries have cleared out!
We like a little parm, asiago, or something else sharp and salty, regardless of the other cheeses I'm using - just a little gives it that nice point :)
Grated Seriously Sharp Cheddar from Cabot + Grated Gruyere + Fontina. No bechamel but about a cup of 1/2 & 1/2 poured over just before the dish goes into the oven.
We add paprika over top and cayenne with the cheese mix.