The Only Cheese Combination I Ever Use for the Creamiest Mac and Cheese (2024)

FAQs

Which cheese is best for mac and cheese? ›

Cheddar, Gruyère, Monterey Jack, mozzarella, Fontina, and Gouda cheese are good options. Grate your own cheese. The preservatives in the pre-grated stuff can make it tougher to melt.

Brie is known as the "Queen of Cheeses" and is beloved for its light, buttery, salty taste and smooth, creamy texture. Brie has a thick paste that turns wonderfully runny when left at room temperature and has an edible bloomy outer rind. Brie is one of the most popular types of cheese to grace a charcuterie board.

The #1 secret to creamy reheated mac and cheese

"Stir in about 2 Tbs. of milk per 1 cup of mac and cheese and reheat," he says. The milk loosens up the pasta and helps create the creamy sauce as it's reheating. Heavy cream works well in this case too and adds an extra touch of richness to the mac and cheese.

Cook your noodles in milk instead of water

Cooking your noodles in milk instead of water makes your resulting mac and cheese creamier. According to The Kitchn, cooking your noodles in milk instead of water makes the sauce creamy before you even add the cheese sauce.

Mac and cheese is versatile and can be eaten as a side dish with meats like chicken, brisket or bbq ribs, or as a main dish with a vegetable side dish like an acidic green salad or simple steamed vegetables.

What is the best melting cheese? Cheeses with more moisture and lower melting points - cheddar is one of the most popular choices, but Swiss and Gruyère are also terrific options. Which melts better, mild or sharp cheddar? Mild cheddar melts more smoothly than sharper (more aged) cheddar.

Burrata. And if you don't feel like you can pull yourself away from mozzarella, try its extra-creamy cousin. It's softer, richer, and so much more luxe. You won't be able to slice it like fresh mozzarella, so just dollop it all over your pie instead.

Burrata is a soft, fresh Italian cheese made from cow's milk. Based on the outer appearance alone, this cheese could easily be mistaken for fresh mozzarella—and that's because the outer shell is made of soft mozzarella.

Try mascarpone, which some people describe as "Italian cream cheese." Although that's not completely accurate, they do perform similarly in recipes. Mascarpone is richer and creamier than cream cheese, but works well in recipes like cake frosting.

Pro Tip: Don't use pre-shredded cheese. Many store-bought shredded cheese brands coat their cheese with an anti-caking agent than can make sauces grainy and less creamy. While it requires a bit of an arm workout, grating your own yields the best texture.

How do you thicken creamy mac and cheese? ›

Butter and flour: The combination of butter and flour thickens our creamy cheese sauce. You'll cook them together on the stove and then add the milk.

Add 1 tablespoon of milk per cup of mac and cheese. *If you'd like to add more creaminess and flavor, substitute half-and-half or cream.

Cheese sauces can get heavy and gummy, but using a little pasta water to loosen the sauce without compromising the taste will forever keep this from being a problem during your mac and cheese moments.

Though Velveeta is no longer an FDA-defined genuine cheese, it does have some similarities, namely pasteurized milk and cheese culture.

Milk: Keeps our cheese sauce super creamy. I use whole milk or reduced-fat milk. Mustard and spices: A combination of Dijon mustard, nutmeg, cayenne pepper, black pepper, and salt makes this macaroni and cheese extra delicious. Cheese: I use white cheddar and parmesan or pecorino cheese.

I'm talking creamy cheese, perfectly cooked pasta, and a handful of spices to elevate the flavor to something truly special. As a self-proclaimed mac n' cheese connoisseur, I can confidently say that this velveeta mac and cheese will become one of your fave macs.