Macaroni and cheese, also known as mac n’ cheese, is a classic comfort food that is loved by many. The creamy and cheesy pasta dish can be made in many different ways, but the cheese you use is key to making the perfect mac n cheese. Choosing the right cheese will impact the flavor, creaminess, and texture of the final dish. So what is the best cheese for mac n cheese? There are a few factors to consider when picking your cheese.
Cheese Meltability
One of the most important factors is how well the cheese melts. For mac n cheese, you want a cheese that will melt smoothly into the pasta to create a creamy sauce. Cheeses that are high in fat tend to melt the best. Hard cheeses like parmesan do not melt as well, while softer cheeses like cheddar, gouda, and havarti have high meltability. Aim for cheeses that are somewhat soft but not completely runny. Soft cheeses like brie or goat cheese can break down too much and make a greasy sauce. The melting properties of the cheese will impact the creaminess and texture of the final dish.
Cheese Flavor
The flavor of the cheese is also key. Sharp cheddar and gouda have robust, tangy flavors that pair well with the starchiness of the pasta. Aged gouda offers a nutty, caramelized flavor. Havarti has a milder, buttery taste. Swiss cheese brings a sweet, nutty flavor. Blue cheese gives a bold kick. Combining cheeses can give you layers of flavor. Just be sure not to use extremely mild cheeses or the cheese flavor will get lost. You want the cheese to add pronounced cheesy goodness to your mac n cheese.
Making Mac n Cheese
When making mac n cheese at home, you’ll start by cooking the pasta until al dente. Make a cheese sauce by first creating a roux with butter and flour. Slowly whisk in warmed milk, stock or broth. Stir constantly as the sauce thickens. Add in your cheese a bit at a time, stirring until fully melted and incorporated. Season with salt, pepper and spices like dry mustard or paprika. Gently stir the cheese sauce into the cooked pasta over low heat until everything is well coated. Top with extra cheese or breadcrumbs and bake until browned and bubbly. Let’s look at some top choices for the best cheese for homemade mac n cheese.
Best Cheeses for Mac n Cheese
Cheddar
Cheddar cheese is one of the most popular choices for mac n cheese. It melts very nicely into a smooth, creamy sauce. Aged cheddar provides a sharper, more complex flavor that stands up well in the dish. Young, mild cheddars can work too but may not have as much cheese flavor. Extra sharp or aged cheddar gives a delightful tanginess. Cheddar is affordable and accessible which makes it a go-to cheese for mac n cheese. Just be careful not to overcook cheddar or the sauce can become grainy. For best results, add shredded cheddar a little at a time, allowing it to fully melt.
Gouda
Gouda is a Dutch cheese that is fantastic for mac n cheese due to its meltability. Gouda has a creamy, buttery flavor that gives the dish richness without overpowering it. Young gouda has a mild taste while aged gouda develops a deep caramel sweetness. Smoked gouda can also add wonderful smoky undertones. Gouda melts uniformly for an ultrasmooth sauce. Be sure to use block gouda and shred it yourself rather than pre-shredded gouda, which often has anti-caking agents that can prevent proper melting.
Havarti
Havarti is a semi-soft Danish cheese that melts extremely well. It has a creamy, tangy flavor that works beautifully in mac n cheese. Havarti has a relatively mild taste compared to aged cheddars and goudas. This allows the delicate flavor to blend nicely into the cheese sauce without taking over. The buttery notes compliment the starchy pasta. Havarti also has a slightly acidic bite that balances well with the rich cheese sauce. While havarti may not have as assertive a flavor as some cheeses, it melts wonderfully for a smooth texture.
Fontina
Fontina is an Italian cow’s milk cheese that can make exceptionally creamy mac n cheese. It has a rich, nutty taste with earthy notes. Fontina has a velvety texture that melts seamlessly into pasta. The result is a luxurious, decadent cheese sauce. The distinctive flavor of fontina shines through in the finished dish. Young fontina tends to be milder while aged fontina has more punch. Fontina can be pricey but adds gourmet quality to your homemade mac.
Gruyère
For an elevated mac n cheese, consider using Gruyère. This Swiss cheese has a unique, robust flavor that stands up even when baked. Gruyère is on the harder side but melts beautifully into an ultra creamy sauce. It has delicious nutty and salty characteristics. The taste of Gruyère blends nicely with cheddar or gouda to give your mac multiple layers of flavor. Make sure to use authentic Swiss Gruyère, not generic American gruyère which lacks the complex flavor. The indulgent taste and silky texture of Gruyère puts mac n cheese over the top.
Monterey Jack
Monterey Jack is another cheese that can make rich, creamy mac n cheese. It’s a semi-soft American cheese that melts exceptionally well, even when baked. Monterey Jack has a buttery, slightly tangy flavor. Pepper jack, which is Monterey Jack with jalapeños, can also add a kick of heat and smoky notes. The mild taste lets the cheesy goodness come through without overshadowing the pasta. The creamy melting properties of Monterey Jack result in a smooth, gooey mac n cheese.
Mozzarella
Fresh mozzarella can seem like an unusual choice but it melts beautifully into mac n cheese. The soft, milky cheese becomes completely smooth when melted. Low-moisture mozzarella works better than fresh. The flavor of fresh mozzarella is delicate so pair it with Parmesan, gouda or cheddar for added punch. Part-skim mozzarella will make a richer sauce than fat-free. The soft texture and mild taste harmonizes well with the pasta for a comforting dish.
Provolone
Provolone is an Italian cheese that can be a great addition to mac n cheese. Provolone has a distinct smoky, nutty flavor. It melts very smoothly to make a creamy sauce. Aged provolone works better than young as it has more distinct flavors. Provolone piccante, which is spicy provolone, can add a touch of heat. Combining provolone with mozzarella or Parmesan results in a wonderfully cheesy blend. Provolone won’t overpower the other ingredients but gives delicious savoriness.
American Cheese
While it may seem like an unconventional choice, American cheese can make classic mac n cheese. The processed cheese melts perfectly smooth and gives a nostalgic flavor. American cheese on its own may not have the most complex taste but it provides the right texture. For best results, combine it with some aged cheddar or Gruyère to bump up the flavor. American cheese may not be gourmet but its creamy melting properties make it a go-to for kids and adults alike.
Blue Cheese
For mac n cheese with an attitude, stir in some blue cheese like Roquefort, Gorgonzola, or Stilton. The pungent, moldy flavor of blue cheese contrasts wonderfully with the starchiness of macaroni. Use just a bit and crumble the cheese rather than melting it fully to retain chunks of flavor. The strong taste of blue cheese pairs well with equally strong cheeses like sharp cheddar. Just a little blue cheese goes a long way in mac n cheese.
Combination Cheeses
You can make gourmet mac n cheese by using a combination of cheeses. This gives you layers of flavors and textures. Here are some tasty cheese blends to try:
- Cheddar, Gruyère, and Parmesan – nutty, tangy goodness
- Havarti, Gouda, and Fontina – creamy, buttery blend
- Sharp Cheddar and Monterey Jack – classic cheesy flavor
- Mozzarella, Provolone, Parmesan – Italian-inspired
- Brie, Gouda, Cheddar – rich and indulgent
- Goat Cheese, Feta, Mozzarella – tangy Mediterranean twist
The options are endless for mixing and matching cheeses. Just be sure your blend contains cheeses with good melting properties. Keep tasting the cheese sauce as you go until the flavors are perfectly balanced. Melting the cheeses slowly will prevent clumping. Let your cheese choices complement each other so that the end result is delicious, creamy mac n cheese.
Comparing Melting, Flavor, and Price of Cheeses
| Cheese | Meltability | Flavor | Price |
|---|---|---|---|
| Cheddar | Excellent | Tangy, Sharp | Low |
| Gouda | Excellent | Sweet, Buttery | Moderate |
| Havarti | Excellent | Mild, Creamy | Moderate |
| Fontina | Excellent | Nutty, Earthy | High |
| Gruyère | Very Good | Bold, Complex | High |
| Monterey Jack | Very Good | Buttery, Tangy | Low |
| Mozzarella | Very Good | Mild, Delicate | Low |
| Provolone | Very Good | Smoky, Salty | Moderate |
| American | Excellent | Mild | Very Low |
| Blue Cheese | Fair | Pungent, Bold | High |
Conclusion
When making macaroni and cheese, the cheese choice is crucial. Look for cheeses that melt smoothly and have robust flavors. Cheddar, gouda, and havarti are excellent melters with bold tastes. Gruyère, fontina, and provolone offer gourmet flavors. Monterey Jack and mozzarella provide creamy textures. For ultimate indulgence, use a blend of cheeses like sharp cheddar, Gruyère and Parmesan. Just avoid soft cheeses or those with poor meltability. The right cheese turns a humble pasta dish into creamy, cheesy perfection. With so many varieties to choose from, you can keep coming back to mac n cheese yet never get bored by constantly changing up the cheese combination.