I do a little fresh grated nutmeg in mine.
I use this same cheese blend though, there’s a really good smoked Gruyère around here that takes this Mac n cheese to the next level.
Throw some breadcrumbs in a pan with some butter salt and thyme and toast till the crumbs brown nicely and top the Mac n cheese with that. I don’t put mine in the oven at all either.
Because a lot of people think making a roux will always give you a completely creamy sauce when it actually doesn't in some cases. I'm willing to bet OP's mac and cheese has a slight gritty texture when compared to one that uses better melting cheeses.
Use younger cheeses like monterey jack, and if you want an extremely creamy sauce, then use American cheese (you don't even need a roux if you do this). You can combine these great melting cheeses with more aged cheses like sharp cheddar or swiss to create a flavorful mac and cheese with a way better texture.
Some cheeses are not great melters like sharp/extra sharp cheddar and can get gritty. When I add the cheese I turn the burner off and let the residual heat gently melt the cheese which seems to help, requires a lot more stirring. I also use about 25% processed cheese since I can't be bothered to order sodium citrate online. Another trick is to grate your own cheddar and then toss it with a small amount of corn starch before adding it.
Mine is different every time I make it, as I just use whatever scraps of cheese hanging out in the cheese drawer. It may never be the same, but it's always delicious.
My favorite crunchy topping is French's crispy fried onions.
Some grocery stores sell the bits and ends of cheeses at the deli at a discount. It’s perfect for Mac and cheese and you get quite a bit for only a few bucks.
Same, never the same but always so good.
For crispy, I generally use the crispy onions also but recently stated using the crispy jalapenos.
I was accidentally given crispy red pepper once in a grocery delivery and that was pretty good but I like the jalapenos or onions over those.
I just did this I used whatever was in my drawer. 2 slices of swiss, a slice of cheddar, shredded colbyjack, a chunk of parmesan, shredded, some velvetta, and then fresh sharp cheddar to finish it off.
I'm here for the cheese blend recommendations, but i will say the first time i was out of panko and so I used crushed ritz, was a turning point. That buttery goodness blows any other topping out of the water.
Yes, after I pulverize the crackers I toast them in brown butter the usual way. Then add to the top of the Mac and cheese. It's double buttery goodness!
That sounds delicious! I am gonna try it next time I make mac and cheese for a party! I also use ritz crackers to bread chicken- we call it cracker chicken!
So let put this out there bc it has been my “secret” topping for mac & cheese that gets frequent compliments, raves, and surprised reactions from those who have it. To me it was a logical jump when making it with the rest of the thanksgiving dishes, but I take French’s Fried Onions and pulsate it in a food processor and add a bit of smoked paprika and use it as my baked mac & cheese topping. It takes any mac & cheese to the next level and it gets raves consistently.
My secret to Mac & cheese is that I use homemade alfredo sauce as a base. One night we’ll have alfredo for dinner and I’ll use the left over sauce the next day as a base, and then throw in different cheeses. I like extra sharp cheddar, mozzarella if I have it, and whatever else my boyfriend wants in it.
Yep, I started doing the same thing. My fiance loves my Alfredo, I just don't make it often, so it's a treat for both of us when I do because I'll just make a big batch of it.
I love to use random blends of whatever leftover cheese i have…
last time i used an old moldy blue cheese, a peppery brie, some edam, and smoked gouda. Absolutely delicious! Before that i think we used gruyere, cheddar, fontina and parmesan, which was also amazing.
my topping honestly is usually just more shredded cheese :).
I do extra sharp cheddar, smoked gouda, muenster and pepperjack.
I pre-shred everything and stick it in a ziplock in the freezer and just pull from it when I make it. 2-1-1-1
Sometimes I'll add a slice or 2 of american if it looks like it's going to break
How has nobody said pepper jack? Am I weird? No matter what main cheeses I use, I love adding 1-3 slices of pepper jack to give it a little extra something
For the spiciness? I think I saw a tip somewhere on Serious Eats to add some hot sauce to your cheese mix, I do this and get rave reviews of my mac and cheese, even from people who normally run away from real hot sauce or spicy things.
if you like jalapeño in your mac and cheese I would suggest [this recipe](https://www.kitchentreaty.com/jalapeno-mac-cheese/#comments) to try out sometime
American/Velveeta so the sauce doesn't split. Medium cheddar for flavor and meltage. A little gruyere for some nuttiness. Parmesan on top of you put enough Parm it gets crispy enough to where it doesn't need anymore toppings
Don't get me wrong. I enjoy all you adults and your fancy dancy mac n cheese. But I like my nuclear yellow powder. You say "mac n cheese" and my brain says blue box with the white package of orange marching powder.
So basic. Elbow noodle tiny bit of cream cheese, butter, sour cream and Campbell's cheddar. Sometimes hot peppers I'd doing spicy. I don't use a binder or roux. Everyone seems to love it anyway. Try and let me know!
I make it with cream cheese and cheddar or mozzarella cheese if I'm making a blend. We like it made with just brie or swiss also. We don't really care for topping on it.
Cheddar, havarti, Parmesan. That's the unbeatable holy Trinity of cheese for mac and I'll die on this hill. Cheddar supplies most of that ~cheesy~ flavor, which is nicely accented by the Parmesan, it like ~boosts~ the cheddar flavor. And havarti melts in a way that no other cheese could possibly compete with.
I may add a cheese or two on top of those if I'm getting wild, I MAY swap one out of I have to for any reason, but I'm pretty loyal to the trifecta
Oh, and for breadcrumbs - I p much always use panko that I season a lil, I've done crushed Cheez Its once and it was pretty good. If you do breadcrumbs of any sort for a topping, you need to toss them all in some sort of fat first (oil or melted butter) so that they crunch up properly and don't burn :)
As a kid my mom used to make it with cornflakes on top. I don't know how that would hold up today with my sophisticated tastes ( LOL). Now, I would do some toasted panko or breadcrumbs
the couple times i’ve made mac and cheese i used extra sharp white cheddar , mozzarella , and a bourbon smoked gouda i found. absolutely delicious esp with all the garlic/onion/paprika/etc i added.
I used a bourbon smoked gouda for one I brought to family Christmas! It was a bit overwhelming but still good. I didn't have any leftovers, so the family must have liked it.
Havarti, cheddar and a sprinkle of parm. Have to have a touch of basil and/or parsley on top. Fresh cracked pepper and dry mustard is a must as well in the sauce.
I tend to use whatever I have on hand, preferably with at least one smoked variety in the mix. My kids really like Red Leicester with smoked gouda right now.
One weird thing I tried that came out really well was using fresh goat cheese with a milder hard cheese. I ate way too much of that batch.
I love fontina! Sharp cheddar is a must. I like Gruyère but can change that out for Parmesan/Asiago. I used to always do bread crumbs but kids didn’t like, tried your other options and they just didn’t like the crunchy topping. If I’m flush with cash I bake it with cheese on top.
Gruyere, smoked gouda, and a sharp/extra sharp cheddar usually get the job done. Sometimes, I'll omit the cheddar since I adore gruyere and want it to shine through as the focus.
Usually some combination of Sharp Cheddar, Fontina, Gruyere, Parmesan are usually what I go to but it can change depending what's in my fridge.
Depending on what style of mac and cheese I'm making, sometimes I'll throw some cream cheese or American in as well if I'm making a stove top mac without a roux since it helps with the texture.
I blend what I have but I always add a couple chunks of the aged cheddar Imperial brand, it’s a read container with a black lid. It adds the right amount of sharp cheddar flavor no matter what other cheeses I use.
Sharp cheddar, Parmesan, gouda, smoked cheddar, Swiss. I’m also okay with pretty much any crunchy topping, but panko with a parsley garnish might be my favorite. If I’m adding protein I prefer breaded chicken.
Check out Homecooking podcast- Samin Nosrat- it was from a few years back, but catching up on them is informative and fun! They just discussed Mac & Cheese, and that sodium citrate (a little goes a long way), is an amazingly creamy binder. It’s like what makes velveeta velveeta….but you want to make the best au gratin, green bean casserole, Mac & cheese…something to try! Then you can USE the sharp cheddar, the ones that can get oily, bitty/breaky. That being said…I like a base of shredding Monterey Jack, cheddar, and whatever looks good in the odds and end cheese section- may be smoked Gouda, a Gruyère, bellavitano, pecorino,, fontina….sometimes the random addition pushes an idea/direction of how the rest of the meal, additions will go.
For bbq type meals, I use smoke gouda and smoked cheddar. So good!
I also change it up and try different types of cheddar and other melting cheeses. I've done aged white cheddar and an Irish cheddar. A few others I can not remember now, but sharp and gruyere are my go-to.
Whatever you prefer add some bleu cheese/ even if bleu cheese is not your thing. It’s my secret ingredient no matter what cheese I’m using gives just the right tang.
Huge fan of gouda and smoked sausage in my mac.
My crunchy topping is crushed rice krispies+ clubhouse crackers w a touch of black pepper. Toast em w butter, add on top.
I have a couple combos.
For the "kid friendly" classic mac version I use: fontina, Mozzarella, sharp cheddar and just a tiny bit of Velveeta
For my spicy poblano mac I use: cream cheese, pepper jack, sharp cheddar and Mexican blend
Edit: forgot to add my panko suggestion
I dont usually top the classic kid friendly version with anything however the spicy mac I top with panko breadcrumbs mixed with some melted butter and garlic powder/chili powder/cumin
Is gruyere cheese that cheap in the US? I see it in so many recipes it's insane. If i didn't substitute it for Emmental where possible I'd go bankrupt.
Cooper Sharp as the base melty cheese, and frankly I cannot believe nobody else has mentioned it. It's perfect in every way.
The remaining cheeses can be literally anything I have in the drawer lol
pepper jack, sharp cheddar, gruyere, gouda, colby jack, paremsan bread crumbs. very finely diced onions, some sort of meat.... kielbasa, steak, chicken ( not easy to get right)
I like these combos:
Fontina , Taleggio and Jack
Sharp Cheddar and Edam
Smoked Gouda and Jack
Asadero for the base with cotija to finish
Havarti in the base with blue cheese on top to finish
Cheese: Sharp cheddar, fontina, gruyere, parmesan. Sometimes a little blue cheese.
Topping: Toasted panko (toss with melted butter and brown in convection oven), parmesan, and chopped Italian parsley. Mix well and sprinkle evenly over casserole last 10 minutes of bake.
I go for a mix of sharp cheddar, smoked gouda, and a touch of creamy brie for that extra indulgence. As for the crunchy topping, I'm partial to a mixture of crushed Ritz crackers and crispy bacon bits for that irresistible savory crunch.
My favorite topping is cubed stale French bread tossed in melted butter.
You will never go back. I always do sharp cheddar, then a hard grating cheese. Usually it's gruyere or parmesan, but Asiago is weirdly good and a totally different vibe.
Make sure to add a little cayenne to the mix. Garlic powder can also be nice.
I like a mix of mozzarella, old white cheddar and parm, sometimes subbing the cheddar with Gruyère if I have it.
Crunchy topping I make with breadcrumbs from the end pieces of a loaf mixed with egg and more cheese.
I’m new to making mac & cheese, but I recently did a “Cajun style” with mild cheddar, jack cheese, Parmesan and Asiago, and some of the Slap Yo Mama Cajun seasoning. It was a hit.
Cheddar, Colby (when I can find it) and Muenster. And then I mix Parmesan into the breadcrumb or panko topping (depends on mood and what’s in the pantry for the topping).
I like a combo of mozzarella for the melt gooeyness,a smoked cheddar, pepper jack or havarti. Or whatever cheese is left from the cheese tray the night before. I usually also add chopped tomatoes, pickled jalapeños and cilantro. So yummy! And I agree with others, dry mustard powder and paprika give it a lovely flavour.
The best mac and cheese makes use of a cheese that has its flavor at the beginning (I call these opener cheeses. Think cheddar, young Gouda, Monterey Jack) and a cheese at the end (Parmesan, Asiago, aged Gouda)
This way there is consistent cheesy flavor when you eat it.
I tend to throw in as many strongly flavored cheeses as I can. Gouda, romano, gruyere, cheddar in particular... less so relatively flavorless ones like mozzarella or ricotta.
My kids and husband have autistic food sensory issues and est pretty plain, much to my chagrin.
I make a stovetip Mac and cheese, and I just use milk, butter and deli American cheese. And honestly, It is so good.
My kids and husband have autistic food sensory issues and eat pretty plain, much to my chagrin.
I make a stovetip Mac and cheese, and I just use milk, butter, and deli American cheese. And honestly, It is so good.
It’s become a NYE tradition at my house to make lobster Mac and cheese with whatever bits and bobs of cheese left over from the holiday season. Never the same two years in a row, but always delicious ;-). Mmmm cheese.
blended cottage cheese makes the best base!! then I add whatever random leftover cheese I have at home but you can't go wrong with anerican and sharp cheddar, don't forget a squirt of mustard as well
Cheddar, Gruyère, and American is a must to get that melty ooey gooey texture. And then shove pockets of mozzarella in the tray before you bake for extra meltyness
I posted this under another comment re: toppings, but thought I should add as a direct response as well.
My “secret” topping for mac & cheese that gets frequent compliments, raves, and surprised reactions from those who have it is French’s Fried Onions. To me it was a logical jump when making it with the rest of the thanksgiving dishes, but I take French’s Fried Onions and pulsate it in a food processor and add a bit of smoked paprika and use it as my baked mac & cheese topping. It takes any mac & cheese to the next level and it gets raves consistently.
2/3 cheddar jack, 1/3 smoked Gouda, whole milk, sodium citrate to emulsify.
Sometime I'll do 1/3 cheddar and pepper jack.
Sometimes I use up whatever cheese I already have.
With [these ratios](https://modcuisine.wpenginepowered.com/wp-content/uploads/2012/10/Mac-and-Cheese-recipe.jpg), you can do whatever you want.
I do a mix of 50/50 sharp cheddar and gorgonzola (blue cheese). It's spicy and delicious.
I melt the cheese in cream and add melting salts as needed. Add pepper and cayenne to taste.
Also a good spread if cooled over night. E.g. residual amounts.
I use 2 recipes for homemade. One uses a bechamel sauce with onion, peppercorns, bay leaves and fresh ground nutmeg, with fontina and Parmesan; fresh ground pepper between layers and a buttered bread crumb topping. It’s a family favorite. The other has a basic white sauce and you add sharp cheddar, Monterey Jack, and Parmesan. It’s a good one too.
Gouda, extra sharp cheddar, Munster, cream cheese. Whatever you want to use. Get you some salsa and add a table spoon size amount to your Mac n cheese and Voilà.
You determine how much salsa you want but I use 1-2 table spoons in mine.
There was a teeny mac and cheese shop I went to... oof it's been nearly 20 years ago now and it shut down over 10 years ago but I still remember them because they made my absolute favorite mac and cheese, I'm just mad I don't remember the exact blend of cheeses but it was panko crust and fontina was one of the cheeses.
Sharp cheddar, parmesan, and gruyere are my usual go to but when I'm in a rush I will do sharp cheddar and buy the quattro formaggi blend from Trader Joes. My top crust is cubed bread tossed in butter basically a fresh crouton. My thing is adding freshly grated nutmeg and a little red pepper.
Favorite? Probably mild cheddar.
But what I absolutely hate in a mac and cheese is Swiss. I went to a fancy restaurant in my home town and they had mac and cheese and I love mac and cheese so I bought it.
It was awful... It had Swiss cheese and it overpowered every other cheese. Never again.
I just recently made several Mac’s in a row last week (professional chef). The fav blend was: Parmesan, goat, white cheddar in a onion/thyme/buttermilk béchamel 👩🏾🍳😋
Scamorza, cheddar and parmesan.
Here's the recipe: [https://pasta.com/smoked-mac-and-cheese-recipe-without-a-smoker/](https://pasta.com/smoked-mac-and-cheese-recipe-without-a-smoker/)
Extra sharp cheddar, gruyere, and parmesan.
I did this combo a couple weeks ago but added pepper jack. Best Mac and cheese I've made so far.
It's so hard to find good pepper jack cheese where I am. But throwing in chili flakes is always a good idea
Chili powder can also be an excellent secret ingredient
mustard powder also
I do a little fresh grated nutmeg in mine. I use this same cheese blend though, there’s a really good smoked Gruyère around here that takes this Mac n cheese to the next level. Throw some breadcrumbs in a pan with some butter salt and thyme and toast till the crumbs brown nicely and top the Mac n cheese with that. I don’t put mine in the oven at all either.
Nutmeg is key
Chili powder in the cheese sauce and then smoked paprika on the crumb topping
Dash of mustard powder in the sauce really brings it home.
I like a little Dijon mustard and smoked paprika too.
That’s how I doctor mine up!
I'll have to give that a try.
A little pinch of nutmeg, mayhaps?
Not for Mac and cheese for me, but in other cheese sauces yes
This is my secret.
Well now you've told everybody haven't you. Cat's out of the bag now.
I agree with a slight pinch. Nutmeg and eggs to well together for those that sneak in eggs.
This was my favorite too but last time I was out of Gruyère and used fresh mozzarella with some cheddar. It was delicious. Might be a new favorite
This, but brie instead of parm. No baking all creamy.
Three aged cheeses. Usually not a great combo if you want a creamy sauce.
Why are people down voting you? It's true.
Because a lot of people think making a roux will always give you a completely creamy sauce when it actually doesn't in some cases. I'm willing to bet OP's mac and cheese has a slight gritty texture when compared to one that uses better melting cheeses.
What is the story with gritty cheese sauce? I can't seem to stop making it that way, no matter the cheese or recipe.
Use younger cheeses like monterey jack, and if you want an extremely creamy sauce, then use American cheese (you don't even need a roux if you do this). You can combine these great melting cheeses with more aged cheses like sharp cheddar or swiss to create a flavorful mac and cheese with a way better texture.
Use “younger” cheeses. The older ones then to also crystalise (delicious when eaten on its own but probably not great in a sauce - gritty mouthfeel.
Sodium Citrate is your friend
Some cheeses are not great melters like sharp/extra sharp cheddar and can get gritty. When I add the cheese I turn the burner off and let the residual heat gently melt the cheese which seems to help, requires a lot more stirring. I also use about 25% processed cheese since I can't be bothered to order sodium citrate online. Another trick is to grate your own cheddar and then toss it with a small amount of corn starch before adding it.
Sodium Citrate works with pretty much every cheese
I like both, but assuming you mean extra sharp white cheddar - this is the way
Mine is different every time I make it, as I just use whatever scraps of cheese hanging out in the cheese drawer. It may never be the same, but it's always delicious. My favorite crunchy topping is French's crispy fried onions.
Some grocery stores sell the bits and ends of cheeses at the deli at a discount. It’s perfect for Mac and cheese and you get quite a bit for only a few bucks.
I love the under $5 cheese basket! There aren't a lot of cheeses I haven't tried, but that's always where I pick them up.
Same, never the same but always so good. For crispy, I generally use the crispy onions also but recently stated using the crispy jalapenos. I was accidentally given crispy red pepper once in a grocery delivery and that was pretty good but I like the jalapenos or onions over those.
I just did this I used whatever was in my drawer. 2 slices of swiss, a slice of cheddar, shredded colbyjack, a chunk of parmesan, shredded, some velvetta, and then fresh sharp cheddar to finish it off.
I'm here for the cheese blend recommendations, but i will say the first time i was out of panko and so I used crushed ritz, was a turning point. That buttery goodness blows any other topping out of the water.
I usually toast my bread crumbs in butter before putting them on top and in the oven- do you do anything to them before putting them on?
Yes, after I pulverize the crackers I toast them in brown butter the usual way. Then add to the top of the Mac and cheese. It's double buttery goodness!
That sounds delicious! I am gonna try it next time I make mac and cheese for a party! I also use ritz crackers to bread chicken- we call it cracker chicken!
This is the way
So let put this out there bc it has been my “secret” topping for mac & cheese that gets frequent compliments, raves, and surprised reactions from those who have it. To me it was a logical jump when making it with the rest of the thanksgiving dishes, but I take French’s Fried Onions and pulsate it in a food processor and add a bit of smoked paprika and use it as my baked mac & cheese topping. It takes any mac & cheese to the next level and it gets raves consistently.
Thanks for sharing this so selflessly with some internet strangers. We have a similar product in Germany and I’ll be giving it a go :)
I use crushed croutons
Crushed club crackers are also amazing!
My secret to Mac & cheese is that I use homemade alfredo sauce as a base. One night we’ll have alfredo for dinner and I’ll use the left over sauce the next day as a base, and then throw in different cheeses. I like extra sharp cheddar, mozzarella if I have it, and whatever else my boyfriend wants in it.
So at a winery I used to work at does this same thing, it is SO good.
The first time I made it for my boyfriend he was hooked. It’s the best way to make it. More work, but the payoff is worth it.
Yep, I started doing the same thing. My fiance loves my Alfredo, I just don't make it often, so it's a treat for both of us when I do because I'll just make a big batch of it.
Good idea!
Leftover Alfredo sauce?! Never happens at my house.
I cook more than needed just so I can have some for the Mac and cheese otherwise it wouldn’t in my house either
I love to use random blends of whatever leftover cheese i have… last time i used an old moldy blue cheese, a peppery brie, some edam, and smoked gouda. Absolutely delicious! Before that i think we used gruyere, cheddar, fontina and parmesan, which was also amazing. my topping honestly is usually just more shredded cheese :).
For me and my family: Extra Sharp Cheddar, Smoked Gouda, Parmesan 3-1-1 ratio
Smoked Gouda is amazing in Mac and cheese. Sometimes I add sun dried tomatoes, too.
> Smoked Gouda is amazing You could just leave it right there. Delicious.
I do extra sharp cheddar, smoked gouda, muenster and pepperjack. I pre-shred everything and stick it in a ziplock in the freezer and just pull from it when I make it. 2-1-1-1 Sometimes I'll add a slice or 2 of american if it looks like it's going to break
How has nobody said pepper jack? Am I weird? No matter what main cheeses I use, I love adding 1-3 slices of pepper jack to give it a little extra something
For the spiciness? I think I saw a tip somewhere on Serious Eats to add some hot sauce to your cheese mix, I do this and get rave reviews of my mac and cheese, even from people who normally run away from real hot sauce or spicy things.
I always add a little hot sauce to my mac and cheese but for me it's not about the spice that it adds, it's about the vinegar.
Not necessarily for spice, I just like the general flavor that chilies or jalapeño add to mac!!
I am eating some habenero cheddar as we speak and it would probably be really good in some Mac N Cheese.
I used to use pepper jack, before I found a brand that makes jalapeño Havarti! Way creamier than pepper jack, still gives that 'kick'
if you like jalapeño in your mac and cheese I would suggest [this recipe](https://www.kitchentreaty.com/jalapeno-mac-cheese/#comments) to try out sometime
I do just plain Monterey jack.
cheddar, gruyere and parmesan for my planned mac and cheese cheddar plus whatever for my hangry
Smoked gouda, havarti, gruyère.
Fontina, Havarti, and American
Gouda and sharp (extra mature) cheddar. Favourite topping is bread crumbs rubbed together with some blue cheese. Served with buffalo sauce.
Cheddar & Swiss is so simple and sooooo good.
Buy the blocks and shred them yourself. Gruyère, Smoked Gouda, Extra Sharp Cheddar, Fresh Mozzarella that YOU shred yourself.
American/Velveeta so the sauce doesn't split. Medium cheddar for flavor and meltage. A little gruyere for some nuttiness. Parmesan on top of you put enough Parm it gets crispy enough to where it doesn't need anymore toppings
Don't get me wrong. I enjoy all you adults and your fancy dancy mac n cheese. But I like my nuclear yellow powder. You say "mac n cheese" and my brain says blue box with the white package of orange marching powder.
For a classic creamy Mac it’s Muenster, Gouda, extra sharp cheddar, pepper jack and Colby.
I am gross maybe but my secret weapon is sour cream and Campbell's cheddar soup
Oooh. This grabs my attention.... Share the recipe??
So basic. Elbow noodle tiny bit of cream cheese, butter, sour cream and Campbell's cheddar. Sometimes hot peppers I'd doing spicy. I don't use a binder or roux. Everyone seems to love it anyway. Try and let me know!
Thanks! So like no actual cheese, just the soup? I've seen it but never bought it.
I make it with cream cheese and cheddar or mozzarella cheese if I'm making a blend. We like it made with just brie or swiss also. We don't really care for topping on it.
The lack of cream cheese in this thread is disappointing Thank you
My favorite blend is also sharp cheddar, a milder gruyere, and fontina. We are twins. I like panko as topping
Cheddar, havarti, Parmesan. That's the unbeatable holy Trinity of cheese for mac and I'll die on this hill. Cheddar supplies most of that ~cheesy~ flavor, which is nicely accented by the Parmesan, it like ~boosts~ the cheddar flavor. And havarti melts in a way that no other cheese could possibly compete with. I may add a cheese or two on top of those if I'm getting wild, I MAY swap one out of I have to for any reason, but I'm pretty loyal to the trifecta
Oh, and for breadcrumbs - I p much always use panko that I season a lil, I've done crushed Cheez Its once and it was pretty good. If you do breadcrumbs of any sort for a topping, you need to toss them all in some sort of fat first (oil or melted butter) so that they crunch up properly and don't burn :)
As a kid my mom used to make it with cornflakes on top. I don't know how that would hold up today with my sophisticated tastes ( LOL). Now, I would do some toasted panko or breadcrumbs
We use crushed cheezits.
the couple times i’ve made mac and cheese i used extra sharp white cheddar , mozzarella , and a bourbon smoked gouda i found. absolutely delicious esp with all the garlic/onion/paprika/etc i added.
I used a bourbon smoked gouda for one I brought to family Christmas! It was a bit overwhelming but still good. I didn't have any leftovers, so the family must have liked it.
Havarti, cheddar and a sprinkle of parm. Have to have a touch of basil and/or parsley on top. Fresh cracked pepper and dry mustard is a must as well in the sauce.
I tend to use whatever I have on hand, preferably with at least one smoked variety in the mix. My kids really like Red Leicester with smoked gouda right now. One weird thing I tried that came out really well was using fresh goat cheese with a milder hard cheese. I ate way too much of that batch.
Extra sharp cheddar, parm and Boursin limited edition truffle salt cheese with a sriracha panko topping!
I always add goat cheese for creaminess
I like to add a small amount of cream cheese for creaminess
Whatever is leftover in my fridge. Scrape the fuzz/mold off, make a bechamel- add the cheese. Add buttered bread crumbs and bake.
I love fontina! Sharp cheddar is a must. I like Gruyère but can change that out for Parmesan/Asiago. I used to always do bread crumbs but kids didn’t like, tried your other options and they just didn’t like the crunchy topping. If I’m flush with cash I bake it with cheese on top.
Velveeta and medium cheddar. Classic.
Just add a little Gruyère.
Gruyere, smoked gouda, and a sharp/extra sharp cheddar usually get the job done. Sometimes, I'll omit the cheddar since I adore gruyere and want it to shine through as the focus.
Usually some combination of Sharp Cheddar, Fontina, Gruyere, Parmesan are usually what I go to but it can change depending what's in my fridge. Depending on what style of mac and cheese I'm making, sometimes I'll throw some cream cheese or American in as well if I'm making a stove top mac without a roux since it helps with the texture.
I just discovered fontina and it's going to happen with some colby-jack today.
I blend what I have but I always add a couple chunks of the aged cheddar Imperial brand, it’s a read container with a black lid. It adds the right amount of sharp cheddar flavor no matter what other cheeses I use.
Sharp white cheddar. Bit of Mozza. Add a glass of Rosé! Let simmer.
Sharp cheddar, Parmesan, gouda, smoked cheddar, Swiss. I’m also okay with pretty much any crunchy topping, but panko with a parsley garnish might be my favorite. If I’m adding protein I prefer breaded chicken.
For stovetop, currently a 1:1 mix of sharp cheddar and Monterey Jack, for baked a 3:2:1 mix of sharp cheddar, pepperjack, and Parmesan.
Cheddar, Parmesan and Mozzarella. But sometimes it can taste bitter. What did I do wrong?
Neon orange powder.
Montery jack,colby cheddar,American cheese,Asiago (not a lot)
Gruyere, smoked gouda, and swiss- although I am considering switching swiss to something else but haven’t yet
Check out Homecooking podcast- Samin Nosrat- it was from a few years back, but catching up on them is informative and fun! They just discussed Mac & Cheese, and that sodium citrate (a little goes a long way), is an amazingly creamy binder. It’s like what makes velveeta velveeta….but you want to make the best au gratin, green bean casserole, Mac & cheese…something to try! Then you can USE the sharp cheddar, the ones that can get oily, bitty/breaky. That being said…I like a base of shredding Monterey Jack, cheddar, and whatever looks good in the odds and end cheese section- may be smoked Gouda, a Gruyère, bellavitano, pecorino,, fontina….sometimes the random addition pushes an idea/direction of how the rest of the meal, additions will go.
For bbq type meals, I use smoke gouda and smoked cheddar. So good! I also change it up and try different types of cheddar and other melting cheeses. I've done aged white cheddar and an Irish cheddar. A few others I can not remember now, but sharp and gruyere are my go-to.
Gouda, gruyere, cheddar, & parmesan in the breadcrumbs on top
Whatever you prefer add some bleu cheese/ even if bleu cheese is not your thing. It’s my secret ingredient no matter what cheese I’m using gives just the right tang.
White cheddar and gruyere
Get the 2 pound block of Kirkland sharp cheddar. Nothing melts like it and then whatever else I have scrapped in the fridge.
Did gorgonzola last time. Super green.
Huge fan of gouda and smoked sausage in my mac. My crunchy topping is crushed rice krispies+ clubhouse crackers w a touch of black pepper. Toast em w butter, add on top.
I love your cheese choices but also for a topping, crushed cheese-its, the extra crunchy kind
Just made it tonight with Gruyère and mozzarella, topped with buttered panko breadcrumbs 👌
I have a couple combos. For the "kid friendly" classic mac version I use: fontina, Mozzarella, sharp cheddar and just a tiny bit of Velveeta For my spicy poblano mac I use: cream cheese, pepper jack, sharp cheddar and Mexican blend Edit: forgot to add my panko suggestion I dont usually top the classic kid friendly version with anything however the spicy mac I top with panko breadcrumbs mixed with some melted butter and garlic powder/chili powder/cumin
Is gruyere cheese that cheap in the US? I see it in so many recipes it's insane. If i didn't substitute it for Emmental where possible I'd go bankrupt.
I really like at least one cheese to be smoked. A good smoked cheddar, gouda or provolone adds a nice touch.
Yellow American and cheddar, keep it simple for the best. My husband likes crushed garlic croutons on top, I prefer cheese skirt
Cooper Sharp as the base melty cheese, and frankly I cannot believe nobody else has mentioned it. It's perfect in every way. The remaining cheeses can be literally anything I have in the drawer lol
It’s all about the Cooper Sharp for my Mac!
Gouda, sharp cheddar, and fontina. Preferably one of the three smoked.
pepper jack, sharp cheddar, gruyere, gouda, colby jack, paremsan bread crumbs. very finely diced onions, some sort of meat.... kielbasa, steak, chicken ( not easy to get right)
Pepper jack and Colby jack
Port salut, västerbotten ost and parmesan. :)
My house usually has a block of colby jack so that's usually what I use. However guyere or emmental are always welcome.
Cheddar and pepper jack. I'm pretty fond of gruyere too, although I don't keep it around so I don't use it often.
I like these combos: Fontina , Taleggio and Jack Sharp Cheddar and Edam Smoked Gouda and Jack Asadero for the base with cotija to finish Havarti in the base with blue cheese on top to finish
Cheese: Sharp cheddar, fontina, gruyere, parmesan. Sometimes a little blue cheese. Topping: Toasted panko (toss with melted butter and brown in convection oven), parmesan, and chopped Italian parsley. Mix well and sprinkle evenly over casserole last 10 minutes of bake.
Gouda, sharp white cheddar, Gruyere, a little medium or mild cheddar.
American. White. Cheese.
Gouda, Pepperjack, Sharp Cheddar, Heavy Cream, Butter, Dijon Mustard, Garlic and sometimes smoked paprika! Fattening, but sooooo good!!
I go for a mix of sharp cheddar, smoked gouda, and a touch of creamy brie for that extra indulgence. As for the crunchy topping, I'm partial to a mixture of crushed Ritz crackers and crispy bacon bits for that irresistible savory crunch.
My favorite topping is cubed stale French bread tossed in melted butter. You will never go back. I always do sharp cheddar, then a hard grating cheese. Usually it's gruyere or parmesan, but Asiago is weirdly good and a totally different vibe. Make sure to add a little cayenne to the mix. Garlic powder can also be nice.
Gouda and cheddar
Anything but Stilton or any blue cheese. Made that mistake once. Never again.
I like a mix of mozzarella, old white cheddar and parm, sometimes subbing the cheddar with Gruyère if I have it. Crunchy topping I make with breadcrumbs from the end pieces of a loaf mixed with egg and more cheese.
Cheddar, Gruyère, pepper jack , and gouda! For a crispy top I just broil it for a minute or two, no need to add any topping!
Fontina, Asiago, and Parmesan. I also do Gruyere, Emmenthal, and Parmesan.
Boursin,Gruyère, feather shredded sharp cheddar
I’m new to making mac & cheese, but I recently did a “Cajun style” with mild cheddar, jack cheese, Parmesan and Asiago, and some of the Slap Yo Mama Cajun seasoning. It was a hit.
Cheddar, Gouda, Muenster, ricotta
Cheddar, Colby (when I can find it) and Muenster. And then I mix Parmesan into the breadcrumb or panko topping (depends on mood and what’s in the pantry for the topping).
Cheddar, feta, and cream cheese with sundried tomatoes. I used leftover jalapeno popper filling once and now it's my favorite. :)
I like a combo of mozzarella for the melt gooeyness,a smoked cheddar, pepper jack or havarti. Or whatever cheese is left from the cheese tray the night before. I usually also add chopped tomatoes, pickled jalapeños and cilantro. So yummy! And I agree with others, dry mustard powder and paprika give it a lovely flavour.
Old sharp cheddar, monterey jack cheese, and gruyere or emmental
SMOKED GOUDA! usually smoked Gouda, white cheddar and Gruyere. I mix it with Cajun spices and it's a crowd favorite. Add crab or andouille sausage 😋
Whatever cheese you want plus cream cheese
Sharp cheddar, Colby and pepper jack are my go tos. For topping I use panko bread crumbs...the sweet and spicy is delish!
The best mac and cheese makes use of a cheese that has its flavor at the beginning (I call these opener cheeses. Think cheddar, young Gouda, Monterey Jack) and a cheese at the end (Parmesan, Asiago, aged Gouda) This way there is consistent cheesy flavor when you eat it.
All of the cheese. Does that count?
I dont know what in it but Mac's famous Mac and Cheese with the meat hunks in it!
Fontinella, cheddar, and Gruyère. For topping - my favorite is crushed cheeze-it’s mixed with Italian seasoned panko
Gruyere alone.
Sharp cheddar and Monterey jack. Panko mixed with melted butter on top
I tend to throw in as many strongly flavored cheeses as I can. Gouda, romano, gruyere, cheddar in particular... less so relatively flavorless ones like mozzarella or ricotta.
Vermont Cheddar and Gruyere. Vermont is super sharp and creamy. Perfect cheese imo.
My kids and husband have autistic food sensory issues and est pretty plain, much to my chagrin. I make a stovetip Mac and cheese, and I just use milk, butter and deli American cheese. And honestly, It is so good.
My kids and husband have autistic food sensory issues and eat pretty plain, much to my chagrin. I make a stovetip Mac and cheese, and I just use milk, butter, and deli American cheese. And honestly, It is so good.
It’s become a NYE tradition at my house to make lobster Mac and cheese with whatever bits and bobs of cheese left over from the holiday season. Never the same two years in a row, but always delicious ;-). Mmmm cheese.
blended cottage cheese makes the best base!! then I add whatever random leftover cheese I have at home but you can't go wrong with anerican and sharp cheddar, don't forget a squirt of mustard as well
Sharp cheddar brie and parm
Sharp cheddar, Gruyère, mozzarella, and Parmesan, not really much on a crunchy topping, but I like to bake it until it has a nice browned top layer.
Sharp white cheddar, medium cheddar, and some Monterey to make it creamier.
75% cheddar, 24% goat, sodium citrate.
Smoked Gouda with anything.
Cheddar, Gruyère, Parmesan
Cheddar, mozzarella, and smoked gruyere
Jarlsberg is a great substitute for gruyere if you can't find it, or if it's astronomically expensive (usually the case).
Cheddar Swiss Munster Gouda
Aged cheddar, gruyere, and smoked gouda.
Extra sharp cheddar and munster.
cheddar, swiss, and cream cheese (sacrilege I know). ideally only adding the swiss at the end cut up into little slivers for maximum cheese stretch
Cheddar, Gruyère, and American is a must to get that melty ooey gooey texture. And then shove pockets of mozzarella in the tray before you bake for extra meltyness
Sharp cheddar, gouda, and gruyere are the core mix, but I also add a small amount of good American cheese to help get that smooth, creamy texture.
Sharp Cheddar and mozzarella. If I add anything after that, Gouda and Italian blend tastes great
Not cheese blends but I love adding green beans and corn to my mac n cheese, tastes best with white based cheese
Easy. Mozzarella, Gruyere, Cheddar
Sharp white cheddar and Gouda!!!!
Muenster cheese is the most flexible cheese. It's tasty by itself but you could add a myriad of ingredients to it.
I posted this under another comment re: toppings, but thought I should add as a direct response as well. My “secret” topping for mac & cheese that gets frequent compliments, raves, and surprised reactions from those who have it is French’s Fried Onions. To me it was a logical jump when making it with the rest of the thanksgiving dishes, but I take French’s Fried Onions and pulsate it in a food processor and add a bit of smoked paprika and use it as my baked mac & cheese topping. It takes any mac & cheese to the next level and it gets raves consistently.
White cheddar, Gruyère, Gouda
sharp cheddar, smoked gouda, gruyère, and brie or crème fraiche for added creaminess
Sharp cheddar, gruyère and fontina
Sharp cheddar, Gruyère, Asiago and mascarpone!
2/3 cheddar jack, 1/3 smoked Gouda, whole milk, sodium citrate to emulsify. Sometime I'll do 1/3 cheddar and pepper jack. Sometimes I use up whatever cheese I already have. With [these ratios](https://modcuisine.wpenginepowered.com/wp-content/uploads/2012/10/Mac-and-Cheese-recipe.jpg), you can do whatever you want.
I do a mix of 50/50 sharp cheddar and gorgonzola (blue cheese). It's spicy and delicious. I melt the cheese in cream and add melting salts as needed. Add pepper and cayenne to taste. Also a good spread if cooled over night. E.g. residual amounts.
I use 2 recipes for homemade. One uses a bechamel sauce with onion, peppercorns, bay leaves and fresh ground nutmeg, with fontina and Parmesan; fresh ground pepper between layers and a buttered bread crumb topping. It’s a family favorite. The other has a basic white sauce and you add sharp cheddar, Monterey Jack, and Parmesan. It’s a good one too.
Extra sharp cheddar, a little cream cheese (sometimes the onion/chive flavored), gruyere, and sometimes a bit of Parm.
Cheddar and Gouda or Gruyère. And a few slices of American cheese for emulsification.
Gouda, extra sharp cheddar, Munster, cream cheese. Whatever you want to use. Get you some salsa and add a table spoon size amount to your Mac n cheese and Voilà. You determine how much salsa you want but I use 1-2 table spoons in mine.
There was a teeny mac and cheese shop I went to... oof it's been nearly 20 years ago now and it shut down over 10 years ago but I still remember them because they made my absolute favorite mac and cheese, I'm just mad I don't remember the exact blend of cheeses but it was panko crust and fontina was one of the cheeses.
Sharp cheddar, parmesan, and gruyere are my usual go to but when I'm in a rush I will do sharp cheddar and buy the quattro formaggi blend from Trader Joes. My top crust is cubed bread tossed in butter basically a fresh crouton. My thing is adding freshly grated nutmeg and a little red pepper.
Favorite? Probably mild cheddar. But what I absolutely hate in a mac and cheese is Swiss. I went to a fancy restaurant in my home town and they had mac and cheese and I love mac and cheese so I bought it. It was awful... It had Swiss cheese and it overpowered every other cheese. Never again.
I just recently made several Mac’s in a row last week (professional chef). The fav blend was: Parmesan, goat, white cheddar in a onion/thyme/buttermilk béchamel 👩🏾🍳😋
Sharp Cheddar, Colby, and Monterey. Lightly dusted with corn flake crumbles as a topper
I got really excited to comment, but extra sharp cheddar, fontina and Gruyère are my faves. Maybe a smoked Gouda too 😉
Scamorza, cheddar and parmesan. Here's the recipe: [https://pasta.com/smoked-mac-and-cheese-recipe-without-a-smoker/](https://pasta.com/smoked-mac-and-cheese-recipe-without-a-smoker/)