Macaroni & Cheese, the ultimate comfort food, has a special place in our hearts and tummies. Its creamy, cheesy goodness is simply irresistible. Today, we embark on a delightful journey, exploring its rich history, the art of perfection and the cheeses that make it a culinary masterpiece. Read on to discover the best cheeses for Macaroni & Cheese.
SEE ALSO: Take a journey around the world to discover the most iconic cheese dishes →
The history of Macaroni & Cheese
Our beloved Mac and Cheese has a captivating history that spans centuries and continents. Its roots can be traced back to Europe, where pasta and cheese were cherished commodities among the Italian nobility.
However, it wasn’t until the 18th century that Macaroni & Cheese as we know it began to take shape. In England, a dish called “macaroni pie” made its debut, featuring pasta and cheese baked together. As trade and exploration connected distant lands, this delightful concoction crossed the Atlantic to America.
The true transformation of Mac & Cheese happened on American soil. Thomas Jefferson, a true epicurean, encountered macaroni during his European travels and became enamoured with the dish.
In the early 1800s, he brought back a pasta machine from France and started serving “macaroni pie” at his state dinners. By the 19th century, cookbooks in America featured recipes for Macaroni & Cheese, making it accessible to households across the nation.
How Mac & Cheese became comfort food royalty
As the 20th century dawned, Mac and Cheese underwent a revolution. With the advent of processed cheese and the convenience of boxed macaroni and cheese dinners, this dish became a staple in American homes.
During the Great Depression, it was an affordable and filling meal for families. Its popularity soared further during World War II when rationing led people to rely on easily accessible ingredients, making Macaroni and Cheese a household favourite.
Today, Mac and Cheese stands as a symbol of comfort, a dish that embodies the fusion of cultures and the passage of time. Its rich history adds layers of flavour to every bite, reminding us of the centuries of culinary creativity that have shaped this beloved comfort food.
How to make the perfect Mac & Cheese
Creating the perfect Macaroni and Cheese is akin to crafting a culinary masterpiece. It’s not just about combining pasta and cheese; it’s about achieving the right balance of flavours, textures and aromas.
Here’s your guide to mastering this art and delighting your taste buds with the ultimate Macaroni and Cheese experience.
Selecting the right pasta
Start with high-quality pasta. Opt for the classic elbow macaroni or explore other shapes like shells or cavatappi. The crevices in these shapes trap the cheese sauce, ensuring a burst of flavour in every bite.
Cooking the pasta to perfection
Boil the pasta in salted water until it’s al dente – tender yet firm to the bite. Be mindful not to overcook, as mushy pasta won’t hold up well against the creamy cheese sauce.
Crafting the cheese sauce
Prepare a roux by melting butter in a saucepan and adding flour to create a thick paste. Slowly whisk in warm milk, stirring continuously to avoid lumps. This forms the base of your cheese sauce.
Now, the star of the show: the cheese. Choose a blend of cheeses for the perfect balance of texture and flavour. We’ll unveil the best cheeses for Macaroni & Cheese a bit further down.
Balancing flavours and seasoning
Taste your sauce and adjust the flavours. A pinch of salt enhances the taste, while a dash of mustard or a sprinkle of paprika can add a subtle, exciting kick. Furthermore, a touch of garlic powder or onion powder can elevate the overall flavour profile.
Achieving creamy bliss
Once your sauce is velvety and smooth, combine it with the cooked pasta. Toss gently until every pasta piece is coated in the creamy goodness. The sauce should cling to the pasta, not pool at the bottom.
Baking for a crispy finish (optional)
If you prefer a baked version, transfer your Mac and Cheese to a baking dish, sprinkle a layer of breadcrumbs mixed with melted butter on top, and bake until golden brown and crispy. This adds a delightful crunch to contrast the creamy interior.
Garnishing and serving
Finally, serve your Macaroni and Cheese hot and fresh. Garnish with chopped parsley, chives or even a drizzle of truffle oil for a gourmet touch.
Pair it with a crisp green salad or some roasted vegetables to complete the meal.
Choosing the best cheeses for Macaroni & Cheese
When it comes to Mac and Cheese, the cheeses you select are the stars of the show. Moreover, the perfect combination lies in balancing meltability and depth of flavour, ensuring a harmonious blend. Our recommendation is to choose at least one cheese from each of the categories below.
Best cheeses for cheese pull (meltabality)
Meltability is the cornerstone of a velvety Mac and Cheese. You want cheeses that melt smoothly, creating that delightful, stringy, and creamy texture. When choosing cheeses, consider the following meltability champions:
Young Cheddar
Young Cheddar offers a mild, tangy profile that melds seamlessly into Mac and Cheese. Its smooth texture makes it easy to melt, providing a comforting backdrop for other cheese varieties, adding a subtle tang and a delightful, gooey consistency to the dish.
Low Moisture Mozzarella
Next, we have Low Moisture Mozzarella, a champion melter known for its stretchy, stringy texture. Its mild, slightly salty flavour makes it an excellent addition to Mac and Cheese, imparting a creamy, gooey quality.
Monterey Jack
With its buttery and slightly nutty taste, Monterey Jack brings a gentle, mild flavour to Macaroni and Cheese. Its superior meltability results in a smooth, creamy sauce that clings perfectly to the pasta. This cheese adds a pleasant richness without overwhelming the dish, making it a popular choice for Mac and Cheese enthusiasts.
Colby
Known for its mellow, mild flavour, Colby lends a soft, creamy texture to Mac and Cheese. It melts smoothly, ensuring a uniform consistency in the sauce. Colby provides a balanced, comforting flavour that appeals to those who prefer a gentler cheese presence.
Emmental
Emmental, a Swiss cheese variety, is characterised by its nutty and slightly sweet flavour. When added to Mac & Cheese, it brings a subtle taste and an excellent meltability. Its smooth texture contributes to a velvety sauce, creating a harmonious blend of flavours that adds depth and sophistication to the dish.
Fontina
Originating from Italy, Fontina boasts a nutty, earthy flavour and a creamy, semi-soft texture. Its meltability makes it an ideal choice for Mac and Cheese, creating a luxurious, velvety sauce. Fontina’s delicate taste adds a touch of sophistication to the dish.
Provolone Dolce
Finally, we have Provolone Dolce, a young, mild Italian cheese. This unaged pasta filata offers a gentle, buttery flavour and a smooth, creamy texture. When melted, it creates a luscious, gooey sauce that clings beautifully to the pasta.
Best cheeses for depth of flavour
Depth of flavour is what takes your Mac and cheese from good to extraordinary. It’s about incorporating cheeses that bring robust, complex tastes, enhancing the overall profile of your dish. Here are some cheeses celebrated for their depth of flavour:
Gruyère
Our first flavoursome cheese hails from the Swiss Alps. Gruyère may just be Switzerland’s most famous cheese. And it undoubtedly elevates the dish with its rich, complex taste, adding depth and sophistication. When melted, it forms a velvety sauce that blankets the pasta, infusing each bite with a delightful combination of flavours.
Raclette
Another semi-hard Swiss cheese, Raclette, has a nutty taste and a smooth, creamy texture that melts beautifully. Its unique melting property makes it perfect for adding a gooey, indulgent layer to Mac and Cheese. Moreover, Raclette’s rich, buttery flavour complements other cheeses.
Mature Cheddar
Aged to perfection, mature Cheddar brings a bold, tangy flavour to Mac and Cheese. As it melts, mature Cheddar infuses the dish with a pronounced earthy flavour, enhancing the overall depth. Its assertive presence ensures a Macaroni and Cheese dish that is both hearty and flavourful.
Smoked Gouda
With its smoky, savoury essence, Smoked Gouda adds a unique twist to traditional Mac and Cheese. The cheese’s natural smokiness infuses the dish with a delightful campfire aroma and a deep, complex flavour profile.
Pepper Jack
Our next flavoursome cheese is Pepper Jack. This Monterey Jack variation is characterised by the infusion of spicy jalapeño peppers in its paste. When incorporated into Mac and Cheese, Pepper Jack adds a zesty kick, creating a dish that balances creamy richness with a lively heat.
Without a doubt, it’s a great choice for those seeking a flavourful, spicy Mac and Cheese experience.
Asiago
Asiago, an Italian cheese, offers a nutty and savoury flavour, along with a firm texture. Its distinct taste will add complexity to your Mac and Cheese, providing a delightful contrast to the creaminess. Furthermore, Asiago’s robust flavour profile intensifies as it melts, contributing a savoury, umami richness to the dish.
Gorgonzola Piccante
Hands up if you love blue cheese!
Gorgonzola Piccante, an aged blue cheese from Italy, is renowned for its strong, tangy taste and crumbly texture punctuated with blue veins. When added to Mac and Cheese, it imparts a bold, piquant flavour, creating a dish with a pronounced blue cheese character.
Best cheeses to grate on top
Baked Mac and Cheese enthusiasts know that the crispy, golden crown of melted cheese on top is like the icing on the cake. It adds a delightful crunch and an extra layer of flavour to your dish.
Choosing the right cheese for this topping is crucial, as it can take your Macaroni & Cheese to new heights.
Parmesan
Parmesan, a hard and granular Italian cheese, is celebrated for its rich, salty flavour and gritty texture. When finely grated and sprinkled on top of Mac and Cheese before baking, Parmesan forms a delectable golden crust.
Its intense, umami taste adds depth to the dish, creating a savoury layer that balances the creaminess of this pasta dish. Additionally, Parmesan’s ability to crisp up beautifully while baking provides a satisfying crunch that enhances the overall culinary experience.
Pecorino
Also hailing from Italy, sheep’s milk Pecorino has a pronounced, salty flavour profile and a crumbly texture. Grated and generously sprinkled over Mac and Cheese, Pecorino contributes a bold, tangy essence.
As it bakes, Pecorino forms a flavourful, slightly crunchy topping that provides a delightful contrast to the soft pasta beneath.
Cotija
Finally, Cotija is a hard, crumbly cheese from Mexico. It delivers a salty and tangy taste with a hint of sweetness. When crumbled or grated on top of Macaroni & Cheese before baking, Cotija cheese adds a unique, bold flavour.
Its granular texture creates a satisfying crunch that contrasts the creamy pasta dish. Cotija’s salty notes will transform your Macaroni and Cheese into a vibrant, savoury delight.
Conclusion: The right combination of cheeses is key to the perfect Mac and Cheese
In the world of Mac and Cheese, the choice of cheese holds the power to transform a simple dish into a culinary masterpiece. We’ve embarked on a cheesy adventure, exploring a myriad of flavours, textures and meltability that different cheeses bring to the table.
The secret? It lies not in singularity but in harmony. By combining at least two cheeses, you unlock a symphony of flavours and textures that dance on your taste buds. The tang of Cheddar, the gooey allure of Mozzarella, the nutty richness of Gruyère – each cheese plays a unique role, enhancing the dish in its own way.
What’s your favourite combination of cheeses to put in Mac & Cheese? Let me know in the comments below.
Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online.
