Patrick Oconnell
Macaroni and cheese is a popular comfort food, but the type of cheese you use can make or break the dish. Cheddar is the most popular cheese for macaroni and cheese, but there are many other cheeses that can be used to make the dish your own.
| Characteristics | Values |
|---|---|
| Most commonly used cheese | Cheddar |
| Other cheeses | Gruyère, Gouda, Havarti, Jarlsberg, Emmental, Appenzeller, double gloucester, red leicester, taleggio, Monterey Jack, fontina |
| Preparation | Baked in the oven, prepared in a sauce pan on the stove, or using a packaged mix |
| Sauce | Mornay, Béchamel |
Explore related products
What You'll Learn
- Cheddar is the most common cheese used for macaroni and cheese
- Gruyère, Gouda, Havarti, and Jarlsberg can also be used
- Macaroni and cheese can be made by layering cheese and pasta, rather than preparing a cheese sauce
- Macaroni and cheese is also known as 'mac and cheese' in Canada and the US, and 'macaroni cheese' in the UK
- In Switzerland, macaroni and cheese is traditionally made with Emmental or Appenzeller cheese
Cheddar is the most common cheese used for macaroni and cheese
While macaroni and cheese can be made with a variety of cheeses, cheddar is the most common. Other cheeses that can be used include Gruyère, Gouda, Havarti, Jarlsberg, Emmental, Appenzeller, double Gloucester, red Leicester, taleggio, Monterey Jack and fontina.
Macaroni and cheese is a dish of macaroni pasta and a cheese sauce, most commonly cheddar sauce. The traditional method is to bake it in the oven, but it can also be prepared in a sauce pan on the stove or using a packaged mix. The cheese is often included as a Mornay sauce added to the pasta.
The origins of macaroni and cheese can be traced back to cheese and pasta casseroles in medieval England. In 1731, the monastery of Disentis in Switzerland purchased a macaroni machine. Monasteries in the country were also known for cheesemaking. A traditional Swiss dish called Älplermagronen (Alpine herder's macaroni) is made of macaroni, cream, cheese, roasted onions, and sometimes potatoes.
The Milk Behind Swiss Cheese: A Dairy Exploration
You may want to see also
Gruyère, Gouda, Havarti, and Jarlsberg can also be used
Macaroni and cheese is a dish of macaroni pasta and a cheese sauce, most commonly cheddar sauce. However, other cheeses can be used, such as Gruyère, Gouda, Havarti, and Jarlsberg. In fact, any sharp-flavoured cheese can be used, and two or more cheeses can be combined.
Gruyère, Gouda, Havarti, and Jarlsberg are all semi-soft cheeses with a mild, nutty flavour. They are ideal for macaroni and cheese because they melt well and have a creamy texture. When making macaroni and cheese, it is important to use a cheese that melts easily, as this will create a smooth and creamy sauce. Gruyère, Gouda, Havarti, and Jarlsberg all fit the bill, and they will add a subtle, nutty flavour to the dish.
When making macaroni and cheese, the pasta is usually layered with slices of cheese and baked in the oven. However, it can also be prepared on the stove-top, by mixing the cheese with the pasta and heating it until the cheese melts. This method creates a cheese sauce that coats the pasta.
In addition to the cheese, macaroni and cheese can be made more indulgent by adding a breadcrumb topping and pieces of cooked bacon or prosciutto. Vegetables such as broccoli, cauliflower, spinach, leeks, carrots or slices of tomato can also be added.
The Stinkiest Cheeses: A Guide to the Smelliest Varieties
You may want to see also
Macaroni and cheese can be made by layering cheese and pasta, rather than preparing a cheese sauce
To make macaroni and cheese by layering, you will need slices of cheese and pasta. The cheese is usually cheddar, but other sharp-flavoured cheeses can be used, such as Gruyère, Gouda, Havarti, or Jarlsberg. Two or more cheeses can be combined. The pasta does not have to be macaroni; almost any short-cut extruded pasta or decorative cut pasta will do, particularly those with folds and pockets to hold the cheese. When made with conchiglie, the dish may be referred to as "shells and cheese".
To assemble the dish, layer the cheese and pasta, adding butter or evaporated milk, and then bake in a casserole. This method is similar to the traditional Swiss dish Älplermagronen (Alpine herder's macaroni), which is made with macaroni, cream, cheese, roasted onions, and sometimes potatoes. The cheese used in Älplermagronen is often Emmental or Appenzeller.
While the traditional method of making macaroni and cheese involves preparing a cheese sauce, there are variations that do not require this step. For example, Raffald's recipe for macaroni and cheese involves mixing boiled macaroni with a Béchamel sauce made with cheddar cheese (a Mornay sauce in French cooking), sprinkling with Parmesan, and then baking.
Cheese Head Cheese: Wisconsin's Most Famous Export
You may want to see also
Explore related products
Macaroni and cheese is also known as 'mac and cheese' in Canada and the US, and 'macaroni cheese' in the UK
Macaroni and cheese, also known as mac and cheese in Canada and the US, and macaroni cheese in the UK, is a dish of macaroni pasta and a cheese sauce. While cheddar cheese is most commonly used, other cheeses can be used, such as Gruyère, Gouda, Havarti, and Jarlsberg cheese. The cheese is often included as a Mornay sauce added to the pasta.
Macaroni and cheese can be made by simply layering slices of cheese and pasta (often with butter or evaporated milk) and then baking in a casserole, rather than preparing as a cheese sauce. The traditional macaroni and cheese is put in a casserole and baked in the oven; however, it can also be prepared in a sauce pan on top of the stove or using a packaged mix.
The earliest known iteration of boxed macaroni and cheese came from a salesman in St. Louis, Missouri, named Grant Leslie. In 1731, the monastery of Disentis in Switzerland purchased a macaroni machine. Monasteries in the country were also known for cheesemaking. Around the 19th century, the traditional dish in Switzerland called Älplermagronen (Alpine herder's macaroni) became popular. Älplermagronen is made of macaroni, cream, cheese, roasted onions, and in some recipes, potatoes. In the Canton of Uri, the potatoes are traditionally omitted, and in some regions, bacon or ham is added. The cheese is often Emmental cheese or Appenzeller cheese.
The Mystery of White Cheese: Ingredients and Process
You may want to see also
In Switzerland, macaroni and cheese is traditionally made with Emmental or Appenzeller cheese
While macaroni and cheese is often made with cheddar cheese, other cheeses can be used, such as Gruyère, Gouda, Havarti, and Jarlsberg. In fact, the bulk of the cheese used should be an easy-melting variety, such as cheddar, double Gloucester, red Leicester, Gruyère, Taleggio, Monterey Jack, or fontina. Two or more cheeses can be combined to create a more rounded flavour.
Macaroni and cheese can be made by layering slices of cheese and pasta (often with butter or evaporated milk) and then baking in a casserole, or it can be prepared in a sauce pan on the stove. The cheese is often added as a Mornay sauce (a Béchamel sauce with cheese), which is mixed with the pasta and baked until bubbly and golden.
Cheese Regions: Where Your Favorite Cheese is From
You may want to see also
Frequently asked questions
Cheddar is the most popular cheese for macaroni and cheese, but you can use any cheese you like.
Sharp cheddar provides the most pronounced flavour.
Yes, you can use a combination of cheeses to make the recipe your own.
Romano, Mexican blend and feta is a good combination, as these cheeses melt well and create a flavourful, gooey dish.
