Mac and Cheese-any suggestions for cheese?!


Question:

Mac and Cheese-any suggestions for cheese?

I am making a big pan of mac a cheese for dinner party and want to use combo of fine cheeses that won't be too overwhelming on the palette. Any suggestions of what combos are good together? Or does anyone have any recipes to share?


Answers:
Just remember that cheeses lose most of their flavour when cooked, so even a very strong cheese can come out bland in the sauce. My personal favourite is to crumble in some extra old cheddar, about 50-50 with normal medium cheddar. For a different twist, try 50-50 emmenthaler and gruyere swiss cheeses (gruyere being stronger).

Smear the burger buns with a light blue brie. Tastey, salty and not offensive.

cheddar and edam

Medium cheddar, brick cheese and mozzarella

cheddar and swiss is what my mom uses and her mac and cheese is heavenly =)

i use a mixture of 50% chedder, 25% american, 13% swiss and 6% fresh grate parm and the rest colby

Velveeta's the best whenever you're makin Mac-n-Cheeze

asiago is a good one.

mozzerella

HELLA GOOD MO'NIQUE'S MAC AND CHEESE
Ingredients:
3 eggs
1/2 cup milk
2 lbs.Macaroni
1/2 Stick of Land O’Lakes Butter
1 jar of Kraft Old English Cheese
1 jar of Cheese Whiz
2 blocks of Shredded Extra Sharp Cheese

Preparation:
Preheat oven to 350 degrees
Boil macaroni until tender and then set aside
In a glass baking dish, layer macaroni, then add butter, Old English cheese, Cheese Whiz and Shredded Cheddar evenly across dish
Beat three eggs and 1/2 cup of milk and then spread over
Continue layering to the top of the baking dish with macaroni and cheese
Bake until the top is golden brown

I use three to four different cheeses everytime I make mac cheese. I use cheddar, American, bleu and a little bit of mozzarella too. Boston Market uses bleu cheese in their mac cheese, so that's where I got the idea from. American cheese melts very good. This compensates for the cheddar not melting well. And the mozzarella is from a recipe that I found. I usually use about 1/2 cup less pasta than the recipe calls for because I usually find the recipes I use make the mac cheese on the drier side, and I like to have it be just a bit creamier. I top it with crushed Ritz crackers. One recipe I use is from Food Network. The chef's name is Juan Carlos. He uses skim milk and lower fat cheeses, but I just change it to 1% milk and the regular fat cheese that I choose to use.




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