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Favourite cheese blend for macaroni

Popkin Oct 10, 2010 09:16 AM

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?

  1. s
    small h Oct 10, 2010 01:54 PM

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

    1. tim irvine Oct 10, 2010 02:00 PM

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

      2 Replies
      1. re: tim irvine
        Emme Oct 11, 2010 02:02 AM

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

        1. re: tim irvine
          jeanmarieok Oct 11, 2010 02:34 AM

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

        2. amokscience Oct 10, 2010 02:03 PM

          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
            amokscience Oct 10, 2010 06:05 PM

            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/2010/09/cheese-sauce-for-cheese-fries-and-nachos.html ). 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. h
            Harters Oct 10, 2010 03:25 PM

            Only ever a strong farmhouse Cheddar.

            1. Cherylptw Oct 10, 2010 04:38 PM

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

              1. Veggo Oct 10, 2010 04:56 PM

                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
                  theoreticalphenogroup14 Oct 10, 2010 05:29 PM

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

                  1. re: theoreticalphenogroup14
                    Jay F Oct 12, 2010 05:32 AM

                    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. TorontoJo Oct 10, 2010 05:32 PM

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

                  1. e
                    ESNY Oct 11, 2010 09:12 AM

                    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. a
                      attran99 Oct 11, 2010 01:20 PM

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

                      2 Replies
                      1. re: attran99
                        Veggo Oct 11, 2010 01:35 PM

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

                        1. re: Veggo
                          attran99 Oct 11, 2010 04:13 PM

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

                      2. j
                        jasont Oct 11, 2010 04:20 PM

                        fontina, gorgonzola and parmesan was really nice

                        1. LoBrauHouseFrau Oct 12, 2010 07:44 AM

                          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. d
                            Dcfoodblog Oct 12, 2010 12:55 PM

                            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. greygarious Oct 12, 2010 01:43 PM

                              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.

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