Mac And Cheese: Choosing The Perfect Cheesy Blend

Macaroni and cheese is a beloved dish by both children and adults. While the traditional recipe often sticks to one or two cheese varieties, combining different cheeses is the secret to creating the perfect mac and cheese. The type of cheese used affects not only the taste but also the texture of the sauce. Each cheese has its own unique characteristics that can either make or break your dish. So, what are the best cheeses for mac and cheese?

Cheddar: mild, medium or sharp?

Cheddar is a versatile cheese that can be used in macaroni and cheese, offering different flavour profiles depending on its aging process.

Mild cheddar melts beautifully, providing a gentle, buttery flavour that appeals to most palates. It is perfect for creating a classic, creamy mac and cheese. Its higher moisture content makes it ideal for achieving that perfect stringy pull. However, mild and inexpensive cheddar cheeses will have less flavour and almost a grittier taste.

Medium cheddar offers a balance between flavour and melting properties. It provides enough flavour complexity to keep things interesting while maintaining excellent melting properties. It can be used alone or as part of a cheese blend.

Sharp cheddar has bold, complex flavours that develop during its extended aging process. While it requires more heat to achieve the perfect melt, its robust taste creates a deeply satisfying sauce base. Sharp cheddar is ideal because its flavour is the strongest, but the most important thing to remember is to always buy cheddar in a block and grate your own. Pre-shredded cheese simply does not work as well.

Parmesan: salty depth

Parmesan, or Parmigiano Reggiano, is a salty, nutty cheese that can take your mac and cheese from comfort food to culinary excellence. While many recipes use it as a topping, incorporating it into your cheese sauce can add complexity.

Use it as part of your base sauce to add nutty notes. Mix it with younger cheeses to balance their milder flavours, or add it to your breadcrumb topping with fresh herbs for extra flavour.

When selecting Parmesan, look for chunks with a slightly crumbly texture and tiny white crystals throughout — these tyrosine crystals indicate proper ageing and contribute to the cheese's complex flavour profile.

The higher quality the Parmesan, the better. Combine it with creamier, more melty cheeses for a well-balanced bite.

You can also sprinkle freshly grated Parmesan on top of your mac and cheese before baking for an extra cheesy topping.

Gruyère: sweet, nutty, earthy notes

Gruyère is a hard or firm Swiss cheese that is named after the town of Gruyères in Switzerland. It is made from raw or unpasteurized cow's milk and is generally aged for six months or longer. Gruyère is a versatile cheese that can be used in a variety of dishes, including macaroni and cheese.

Gruyère is known for its sweet, nutty, and earthy notes. Its flavour varies depending on its age. Young Gruyère is creamy and nutty, with a slightly sweet flavour. As the cheese matures, it develops a sharper, more complex flavour with hints of earthy and fruity notes. The longer the cheese is aged, the more intense its flavour becomes.

When used in macaroni and cheese, Gruyère adds a salty and nutty flavour. Its saltiness helps to cut through the heaviness of the dish, while its nutty flavour adds a special touch. Gruyère melts nicely, contributing to the creaminess of the sauce. It is a great choice for those who want to add nuance to their macaroni and cheese while still appealing to picky eaters.

In addition to macaroni and cheese, Gruyère is commonly used in dishes such as quiche, grilled cheese sandwiches, fondue, and French onion soup. It is a good melting cheese and is well-suited for baking due to its distinctive but not overpowering taste. Gruyère can also be enjoyed on a cheese board, paired with crackers, fruits, and other cheeses.

Brie: silky sauce

If you're looking for a silky-smooth cheese sauce to coat your macaroni, then Brie is an excellent choice. Its creaminess makes it perfect for mac and cheese, creating an indulgent and decadent dish that's sure to impress.

Ingredients

For a basic Brie mac and cheese, you'll need:

• Brie cheese, cubed and rind removed
• White wine
• Heavy cream or milk
• Dijon mustard
• Salt and pepper
• Pasta of your choice (elbow macaroni, shells, etc.)

Optional ingredients for added flavour and texture include:

• Garlic
• Breadcrumbs or cracker crumbs
• Fresh herbs like thyme or parsley
• Other cheeses like Parmesan, Gruyere, or sharp cheddar

Method

Here's a simple method to make a delicious Brie mac and cheese:

• Cook your pasta according to the package instructions, aiming for an al dente texture. Drain and set aside.
• In a large pan, heat the Brie, white wine, heavy cream, Dijon mustard, and a pinch of salt and pepper over medium-low heat. Stir frequently until the cheese melts into a creamy sauce.
• Add the cooked pasta to the pan and toss to coat evenly.
• Transfer the mixture to a buttered baking dish.
• For an optional crispy topping, combine breadcrumbs or cracker crumbs with garlic powder, salt, and pepper in a food processor. Pulse until well-incorporated. Sprinkle this mixture over the mac and cheese.
• Broil the dish for 1-2 minutes on high or until the topping turns a dark golden brown.
• Garnish with fresh herbs like thyme or parsley, and serve!

Tips and Variations

• If you prefer not to cook with wine, you can substitute vegetable broth or pasta water.
• The Brie rind adds flavour, but if you prefer a smoother sauce, be sure to remove it before melting the cheese.
• For a more substantial meal, add cooked bacon, pancetta, or vegetables like roasted broccoli or sauteed spinach.
• If you're short on time, you can skip the broiling step and enjoy your mac and cheese straight from the pan!

Smoked gouda: butterscotch and bacon-like

Smoked gouda is a popular cheese that is commonly used on charcuterie boards, in sandwiches, and as fondue. It has a pungent aroma and a creamy, nutty, and full-bodied taste. When it comes to mac and cheese, smoked gouda adds a strong, bold, and pungent flavour. To balance this, some recipes suggest adding extra sharp white cheddar cheese.

How to Make Smoked Gouda Mac and Cheese

Ingredients:

• Smoked gouda cheese, grated
• Extra sharp white cheddar cheese, grated
• Butter
• Flour
• Milk or cream
• Seasonings (e.g. smoked paprika, ground white pepper, ground mustard, garlic powder, nutmeg)
• Pasta (e.g. elbow macaroni, shells, cavatappi, lumaconi)
• Bacon (optional)

Steps:

• Cook the pasta according to the package directions, al dente, and set aside.
• In a large pot or Dutch oven, heat butter over medium-low heat.
• Add flour and whisk until dissolved in butter.
• Add milk or cream and stir to combine.
• Let the mixture come to a slight boil and add seasonings, stirring to combine.
• Add the cheeses and stir until melted.
• Add the cooked pasta and stir to coat with the sauce.
• Transfer the mixture to a lightly greased baking dish and top with remaining smoked gouda cheese.
• Bake for 25-30 minutes or until golden and bubbly.
• (Optional) Top with crumbled bacon.

Tips for Making Smoked Gouda Mac and Cheese:

• It is recommended to buy block cheese and grate it yourself instead of using pre-shredded cheese, as pre-shredded cheese has a coating that can affect the creaminess of the sauce.
• Use a short pasta shape with a wide noodle hole to hold the cheese sauce well.
• If you want to add bacon, opt for thick-cut bacon for added texture and flavour, and bake it to keep it crispy.
• You can make this dish ahead of time and bake it the next day, but it is best served freshly baked.

Frequently asked questions