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Favourite cheese blend for macaroni

What is your favourite cheese blend for macaroni and cheese?

I went to a cheese festival yesterday, and for the first time tried muenster cheese, and thought that it would be WONDERFUL in macaroni blended with some aged white cheddar. At this same festival I also discovered that my palette is not sophisticated enough to accept bleu cheese as a food item lol.

So far, from what I have actually used, my favourite combination is velveeta cheese (it lends a unique texture that I really like), sharp cheddar, smoked cheddar, and parmesan.

So what's your favourite macaroni and cheese rendition?

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  1. Extra sharp cheddar, aged gouda, cream cheese & parmesan.

    1. Extra sharp cheddar and gruyere in the sauce and both plus Romano on top

      2 Replies
      1. re: tim irvine

        cheddar, gruyere, and sometimes fontina, provolone and romano...

        1. re: tim irvine

          tim, I am in agreement re: the combo of extra sharp cheddar, gruyere, and romano on top.

        2. In addition to a good cheddar I enjoy strong cheeses like a little smoked gouda sometimes goat cheese and gruyere is always good.

          1 Reply
          1. re: amokscience

            I should add I love the texture that Velveeta gives but hate using it (have a serious issue buying a 'cheese' that doesn't have to be refrigerated) so I've started using a cornstarch and evaporated milk mixture as a base ( modified from http://www.seriouseats.com/recipes/20... ). I prefer this to using a bechamel. I haven't tried an oven macaroni from this though so I don' t know how the cornstarch would hold up under a long bake.

            I modify Michael Symon's goat cheese macaroni from here: http://www.foodnetwork.com/recipes/mi... If you enjoy goat cheese it's quite good.

          2. Only ever a strong farmhouse Cheddar.

            1. Extra sharp cheddar & smoked gouda together OR Smoked Gouda by itself

              1. Mac n cheese is a popular side at Bern's in Tampa. They use fontina and asiago, aged in their cheese cave, with truffle oil. It's 17 bucks, but it's gooooood and plenty for 2 to share.

                2 Replies
                1. re: Veggo

                  Many of these combinations sound delicious; however, I don't make M&C without Bechamel (white) sauce.

                  1. re: theoreticalphenogroup14

                    Same here. M&C by (my) definition starts with bechamel, or a kind of mornay sauce more specifically, since I add gruyere and parmigiano-reggiano. I also do a cheap and cheerful version with store-brand cheddar and swiss.

                    If I were to do one with blue cheese, I'd pick gorgonzola, but I really like it better without.

                    This is one of the only times I use it, but I don't mind a good healthy shake of Tabasco at the end of making the sauce.

                2. Aged cheddar, gruyere and a bit of blue (and I won't eat blue cheese on it's own!).

                  1. Usually go for sharp cheddar and some monterey jack for its melting quality. And if i have some around, i'll throw in Parmesan or Pecorino Romano. I have some leftover Sottocenere in my fridge and am thinking of making mac and cheese with it tonight.

                    1. Extra sharp cheddar, monterey jack, Parm, mozzerella, fontina, asiago, and pecorino romano.

                      2 Replies
                      1. re: attran99

                        Ah, the seven wonders of the world, from the point of view of the mouse.

                        1. re: Veggo

                          I am that mouse, and I'm very much in awe :)

                      2. fontina, gorgonzola and parmesan was really nice

                        1. I like sharp cheddar & colby for the sauce, then I top it with smoked cheddar and crumbled bacon, and serve with a side of fried apples.

                          1. Depends on the style. If your fav mac 'n cheese is bechamel style then I think you would go with cheddar, gruyere, and parmesan. My preferred style is southern casserole that's a custard with the macaroni. That requires a stronger cheese IMHO which results in crumbled goat cheese, cheddar, fontina and parmesan.

                            1. Whatever is old, drying out, or moldy at the edges. That, and any milk or light cream that is threatening to turn sour, is my cue to trim off the mold, open a can of evaporated milk, and start grating. Regular components include cheddar, swiss, and parmesan. Another occasion to make it is when there is an interesting assortment of cheese ends in the supermarket's deli section.