Homemade mac and cheese is a delicious comfort food that is easy to make and customize to your tastes. The key to amazing mac and cheese is choosing the right cheese! The cheese provides the distinctive flavor, creaminess and meltability that makes mac and cheese so irresistible. But with so many cheese options available, it can be tricky to know which is best for homemade mac and cheese. Common choices include cheddar, Monterey Jack, Havarti, Gruyère, Gouda and American cheese. Certain cheeses melt better than others, while some have more pronounced flavors. The right cheese depends on the qualities you’re looking for in your homemade mac and cheese. This article will compare the top contenders for best cheese for mac and cheese and give recommendations based on different priorities.
Evaluating Cheese for Mac and Cheese
When selecting the ideal cheese for homemade mac and cheese, there are a few key criteria to consider:
Meltability – The cheese should easily and smoothly melt into the mac and cheese, creating a creamy sauce that perfectly coats the noodles. High-moisture cheeses tend to melt better.
Flavor – The cheese flavor should balance well with the other ingredients. A pronounced cheese flavor is desirable in mac and cheese. Sharp cheddar and aged cheeses have stronger flavors.
Texture – When melted, the cheese should be creamy without becoming greasy or grainy. A nice smooth consistency is best. Soft cheeses melt to a creamier texture.
Cost – For homemade cooking, it helps to choose relatively affordable cheese options. Fancier artisanal cheeses can get pricey. Standard grocery store cheeses strike a good balance.
Taking these criteria into account, below is a comparison of some top contenders for making homemade mac and cheese:
Cheddar Cheese
Cheddar is one of the most popular choices for mac and cheese, especially when making it at home. Here are its pros and cons:
Pros:
– Widely available, including pre-shredded varieties
– Good meltability when using younger, moister cheddar (avoid aged varieties)
– Distinct, strong flavor from cheddar stands up well in mac and cheese
– Medium cost, very budget friendly option
Cons:
– Older aged cheddar does not melt as smoothly
– Can become greasy if too much is used
– Pre-shredded can have anti-caking agents that affect melting
Overall, cheddar is a time-tested choice that makes a flavorful and affordable homemade mac and cheese, as long as you stick to young, moist cheddar cheese. The pre-shredded variety provides convenience.
Monterey Jack Cheese
Monterey Jack is another tasty option for homemade mac and cheese. Here’s how it stacks up:
Pros:
– Melts extremely well into a smooth, creamy sauce
– Mild flavor balances well with mac and cheese seasonings
– Typically affordable as a grocery store staple
Cons:
– Very mild flavor lacks sharpness of aged cheddar
– Can be overly greasy if too much is used
– Does not add much distinct cheese flavor
Monterey Jack’s greatest strength is its creamy meltability. But the ultra-mild flavor may get lost behind the other ingredients. It works best when mixing with another cheese.
Havarti Cheese
Havarti is a lesser known cheese that can be an excellent choice for homemade mac and cheese:
Pros:
– Melts very smoothly into creamy consistency
– Soft, buttery flavor with tangy notes
– Typically affordable for a specialty cheese
Cons:
– Difficult to find pre-shredded
– Lacks sharpness of cheddar flavors
– Melts almost too smoothly into a runny sauce
Havarti is worth seeking out in the deli section. Its creamy meltability is perfect for mac and cheese. Just be careful not to over-melt it into a runny sauce.
Gruyère Cheese
Gruyère is a lovely cheese for homemade mac and cheese:
Pros:
– Distinctive earthy, nutty Swiss flavor
– Melts smoothly, while retaining some texture
– Less expensive than other Swiss cheese
Cons:
– Difficult to shred neatly at home
– Stronger flavor may overpower mac and cheese
– More expensive than standard cheddar or Jack
A little bit of grated Gruyère adds delicious flair to mac and cheese. But use it sparingly, as the assertive Gruyère flavor can be overly dominant.
Gouda Cheese
Gouda is another good cheese choice for mac and cheese:
Pros:
– Melts very smoothly with creamy texture
– Distinctive sweet, nutty, buttery flavor
– Affordable and accessible
Cons:
– Lacks sharp cheddar flavor
– Smoked Gouda can add unwanted smoky flavor
Young Gouda provides a nicely balanced flavor with creamy meltability. Aged Gouda may not melt as well. The sweetness of Gouda pairs nicely with the other flavors.
American Cheese
American cheese is actually a great option for homemade mac and cheese:
Pros:
– Melts perfectly into ultra creamy, smooth sauce
– Mild flavor lets other ingredients shine
– Inexpensive and readily available
Cons:
– Some find flavor/texture off-putting
– Not a “natural” cheese like other options
– Cannot legally be called “cheese”
Don’t rule out American cheese – its creamy meltability and mildness pairs perfectly with homemade mac and cheese. It makes an indulgent sauce.
Cheese Recommendations
Based on the cheese comparison, here are some recommendations for the best cheese for homemade mac and cheese:
For Flavor
For the sharpest, most pronounced cheese flavor, use a good quality sharp cheddar. Go for a younger, moister block cheddar and shred or grate it yourself. The flavor will really sing.
For Meltability
For an incredibly creamy, smooth sauce, use Monterey Jack or American cheese. Their meltability results in a flawless sauce, as long as you don’t over-melt them. Havarti also melts well.
For Balance
For the best overall balance of strong cheese flavor, good meltability and decent affordability, cheddar is still the best choice. Opt for shreds instead of blocks for easy melting. Young or medium cheddar hits the balance.
For Gourmet Flair
To add a little gourmet flair, mix in some grated Gruyère. Its nutty, earthy flavor takes mac and cheese up a notch. Gouda also adds a nice sweetness and flair.
For Cheese Lovers
For ultra cheesy flavor, use a blend of cheeses like cheddar, Monterey Jack and Parmesan. The blend of flavors and meltability gives you the best of all worlds.
Tips for Making Mac and Cheese
To achieve mac and cheese perfection, follow these tips when preparing it:
– Cook the pasta al dente so it doesn’t get mushy when baking with sauce. Undercook it slightly.
– Be careful not to over-melt the cheese into an oily mess. Remove from heat and stir vigorously when adding cheese to sauce.
– Combine cheeses for ideal texture and flavor. Use a good melting cheese as the base and add small amounts of sharper, flavored cheeses.
– Don’t skimp on the seasonings! Add spices like dry mustard, smoked paprika or cayenne pepper to boost flavor.
– Top with crunchy breadcrumb topping before baking to get a crispy contrast to the creamy pasta.
– Bake the mac and cheese in oven until hot and bubbly for an extra decadent dish.
Sample Mac and Cheese Recipes
These sample recipes demonstrate how to use different cheeses to achieve desired results:
Classic Sharp Cheddar Mac and Cheese
Ingredients:
– 8 ounces elbow pasta
– 3 tablespoons butter
– 3 tablespoons flour
– 2 cups milk
– 1⁄4 tsp dry mustard
– 1⁄4 tsp smoked paprika
– pinch cayenne pepper
– 1 1⁄2 cups shredded sharp cheddar cheese
– 1⁄4 cup grated Parmesan cheese
– 1⁄4 cup breadcrumbs
Directions:
1. Cook pasta al dente; drain and set aside
2. Make roux with butter and flour. Slowly whisk in milk and seasonings.
3. Add cheddar and Parmesan. Stir until melted and smooth.
4. Fold cheese sauce into pasta.
5. Pour into baking dish, top with breadcrumbs.
6. Bake at 400F until hot and bubbly, about 20 minutes.
This recipe highlights cheddar’s sharp flavor and gets an extra flavor boost from the seasonings.
Ultra Creamy Mac and Cheese
Ingredients:
– 8 ounces elbow pasta
– 3 tablespoons butter
– 3 tablespoons flour
– 2 cups milk
– 1⁄2 tsp mustard powder
– 1 cup shredded Monterey Jack cheese
– 1 cup shredded Havarti cheese
– 2 ounces cream cheese
– 1⁄4 cup grated Parmesan
Directions:
1. Cook pasta al dente; drain and set aside
2. Make roux with butter and flour. Whisk in milk and mustard powder.
3. Add Monterey Jack, Havarti and cream cheese. Stir vigorously until melted and smooth.
4. Fold cheese sauce into pasta.
5. Transfer to baking dish, top with Parmesan cheese.
6. Bake at 375F until hot and bubbling, about 25 minutes.
The blend of cheeses creates an incredibly rich, creamy sauce that coats each pasta piece in ooey-gooey goodness.
Gourmet Swiss Mac and Cheese
Ingredients:
– 8 ounces cavatappi or elbow pasta
– 2 tablespoons butter
– 1 small onion, diced
– 3 tablespoons flour
– 1 1⁄2 cups milk
– 1 cup shredded Gruyère cheese
– 1⁄2 cup shredded Gouda
– 1⁄4 cup grated Parmesan
– 1⁄4 tsp nutmeg
– pinch cayenne
Directions:
1. Cook pasta al dente; drain and set aside
2. Sauté onions in butter until translucent
3. Whisk in flour to make roux, then slowly whisk in milk
4. Add Gruyère, Gouda, Parmesan, nutmeg and cayenne. Stir until melted.
5. Fold cheese sauce into pasta
6. Transfer to baking dish and broil until top is browned and crispy, about 5 minutes.
The addition of Gruyère and Gouda gives this mac and cheese a sophisticated flair.
Conclusion
Homemade mac and cheese lets you customize with your favorite cheese flavors. For the ultimate cheese lover’s mac and cheese, use a blend of cheeses like cheddar, Monterey Jack and Havarti. Cheddar provides that quintessential sharp flavor, while Jack and Havarti ensure melty creaminess. Spice it up with seasonings like dry mustard, smoked paprika or cayenne. Top with crunchy breadcrumbs or Parmesan. And finally, bake until bubbly and golden. Follow these tips for mac and cheese perfection. Now get cooking and savor cheesy goodness with every bite!