Mac and cheese is a classic comfort food that is beloved by many. The creamy, cheesy pasta dish has been popular for generations, but the specific cheese blends used can really take it to the next level. When making homemade mac and cheese, choosing the right combination of cheeses is key to achieving maximum flavor and creaminess.
Cheddar and American
One of the most popular and classic cheese blends for mac and cheese is a combination of cheddar and American cheese. Cheddar provides sharp, tangy flavor while American cheese gives the sauce a smooth, creamy texture. For an excellent cheddar and American blend, use equal parts of each – about 2 cups total for a 9×13 baking dish. Shred or dice the cheeses to help them melt smoothly. This is a foolproof cheese blend that both kids and adults enjoy.
Why it works
- Cheddar has bold, nutty flavor
- American cheese melts very smoothly
- Together they create a well-balanced, creamy sauce
- Both cheeses are readily available
Cheddar, Gruyère, and Parmesan
For a more upscale, gourmet mac and cheese, try blending cheddar with Gruyère and Parmesan. Gruyère is a Swiss cheese with a rich, creamy, slightly nutty flavor. Parmesan adds a sharp, salty punch. Equal amounts of each cheese – about 1 1/2 cups total – creates a sauce with complex flavors and luxurious texture. Make sure to use real, good quality Parmesan – not the stuff in the green can!
Why it works
- Cheddar provides base cheddar flavor
- Gruyère gives creamy, nutty notes
- Parmesan contributes sharp, salty flavor
- Complementary cheese flavors come together
Cheddar, Monterey Jack, and Pepper Jack
For a fun twist, try blending cheddar with Monterey Jack and pepper Jack cheeses. Monterey Jack has a mild flavor and melts extremely well. Pepper Jack adds a kick of heat. For the best results, use a ratio of 1:1:1 – about 1 1/2 cups total for a 9×13 pan. The spice from the pepper Jack comes through nicely against the smooth, melty background created by the other cheeses.
Why it works
- Cheddar provides base cheddar flavor
- Monterey Jack melts smoothly
- Pepper Jack gives a heat kick
- Mild and spicy cheeses balance each other
Havarti, Gouda, and Fontina
Havarti, Gouda, and Fontina is a unique cheese blend that creates a rich, creamy mac and cheese sauce. Havarti has a mild, buttery flavor. Gouda brings sweet, caramel notes. And fontina has an ultra-creamy texture when melted. Equal parts of each cheese – about 1 1/2 cups total – gives amazing flavor complexity and velvety texture. This is a great blend for cheese lovers.
Why it works
- Havarti has a mild, creamy base
- Gouda provides sweet, caramel notes
- Fontina gives an ultra-smooth texture
- The flavors and textures complement each other
Extra Sharp Cheddar and Swiss
For an old-school cheese sauce, try using just extra sharp cheddar and Swiss cheese. Extra sharp cheddar brings a bold, tangy cheddar flavor. And the nutty, melty quality of Swiss perfectly balances the sharpness. Use a 1:1 ratio – about 1 1/2 cups total for a 9×13 pan. The straightforward combination of these two cheeses makes a classic, crowd-pleasing mac and cheese.
Why it works
- Extra sharp cheddar gives intense cheddar flavor
- Swiss adds nutty, mellow notes
- The two cheeses balance each other out
- Simple, classic flavor combination
Cheddar, Parmesan, and Cream Cheese
For an extra creamy, cheesy mac and cheese, try mixing cheddar with Parmesan and cream cheese. The cream cheese helps make an ultra-rich, smooth sauce. Parmesan adds a tasty punch. And cheddar gives that quintessential cheesy flavor. Use a ratio of 2:1:1 – so for a 9×13 pan use 2 cups cheddar, 1 cup Parmesan, and 1 cup cream cheese. Be sure to dice or shred the cheeses small so they melt properly and completely.
Why it works
- Cheddar provides base cheddar flavor
- Parmesan gives a salty, nutty kick
- Cream cheese makes it extra creamy
- Great combo of flavors and textures
Mozzarella, Provolone, and Cheddar
For ultimate cheesy goodness, try using a blend of mozzarella, provolone and cheddar. Fresh mozzarella gives the sauce a soft, creamy base. Provolone has a sharp, tangy bite. And cheddar boosts the classic cheesy flavor. Equal amounts of each – about 1 1/2 cups total for a 9×13 pan – creates a smooth, rich sauce with multiple layers of cheese flavor. Melting the cheeses together makes a texture mac and cheese lovers dream about.
Why it works
- Mozzarella provides a creamy base
- Provolone gives tangy, sharp flavor
- Cheddar boosts overall cheesy flavor
- Complementary cheese textures and flavors
Blue Cheese and Cheddar
For mac and cheese with a kick, try blending bold blue cheese with cheddar. The mix of creamy blue cheese crumbles with sharp cheddar makes a sauce with a nice zing. Use a 2:1 ratio, with twice as much cheddar to let the blue cheese flavor come through without overpowering. The tangy spice of the blue cheese pairs nicely with the classic cheddar. Just add some crispy bacon bits on top for blue cheese bacon mac!
Why it works
- Cheddar gives traditional cheddar flavor
- Blue cheese adds tangy spice
- Balanced ratio prevents blue cheese from overpowering
- Unique, flavorful twist on classic mac and cheese
Cheddar, Asiago, and Parmesan
For a nutty, robust cheese sauce try combining cheddar, Asiago, and Parmesan. Asiago is an Italian cow’s milk cheese with a sharp, robust flavor. Parmesan also has a bold, nutty taste. When mixed with cheddar in equal amounts – about 1 1/2 cups total – they make a full-flavored sauce that coats each pasta tube. The three cheeses have complementary nutty, salty flavors.
Why it works
- Cheddar provides the base cheddar flavor
- Asiago gives a sharp, nutty taste
- Parmesan also contributes nutty, salty notes
- Bold, complex mix of cheese flavors
Goat Cheese and Gruyère
For a unique take, try blending tangy goat cheese with nutty Gruyère. The mild but pronounced flavor of goat cheese pairs nicely with the richer, earthier Gruyère. Use a 1:2 ratio, with a bit more Gruyère to keep the goat cheese flavor balanced. The creaminess of the Gruyère tempers the texture of the goat cheese. Just 1/2 cup of goat cheese combined with 1 cup Gruyère makes a decadent sauce.
Why it works
- Goat cheese gives tangy flavor
- Gruyère provides rich, nutty notes
- Gruyère softens and balances goat cheese
- Interesting blend of cheese flavors
Conclusion
When making mac and cheese, the specific cheese blend you use makes all the difference. Certain cheeses melt better while others add more flavor. Finding the right combo is key! Classic mixes like cheddar and American please a crowd. But don’t be afraid to experiment with gourmet varieties like Gruyère, Asiago, and goat cheese. Just remember to shred or dice the cheese small so it melts properly. With so many delicious cheeses to choose from, you can create endless variations of everyone’s favorite creamy, dreamy mac and cheese.