Cheese for macaroni and cheese.......other than Velveeta?

Question

Wondering about what kind of cheese to use for homemade mac-n-cheese. Usually I use Velveeta bacause I know it will melt well, but what else works good, what melts the best? And is there some secret to getting "real" cheese to melt without ''clumping"? (Not sure that's the right word, but hopefully you know what I mean!)

Answer 1

I use velveeta and cheddar, I completely melt the velveeta with milk and butter over very low heat stirring constantly after completely melted i add shredded cheddar a little at a time stirring constantly until melted then add more and repeat the process until all is added and melted. Important to have a very low heat and stir constantly. This works for me and I don't have a problem with separation and clumping. Good luck. It has a great flavor.

Answer 2

If I'm really making homemade mac & cheese, I love to use the Sargento's Asiago cheese finely shredded. In a small sauce pan, heat a little milk & butter over medium low til butter melts. Slowly stir in cheese a little at a time, wisking all the time. If mixture gets too thick, add a little milk. Stir until all is completely melted then pour into glass baking dish of hot noodles. Sprinkle top with additional cheese & place in oven on 350 for about 10 - 15 minutes til cheese on top is golden........Mmmmm!

Answer 3

Kraft Cheddar Cheese

Answer 4

Miami Macaroni and Wisconsin Cheese


Makes 12 servings

Ingredients:

2 cups pancetta in 1/4" dice
3/4 loaf of 12" x 2" baguette (dry)
8 ounces unsalted butter
1 1/2 pound rotelli (corkscrew) pasta
1 1/2 quart (6 cups) heavy cream
2 1/2 cups milk
8 ounces (2 cups) Wisconsin Parmesan cheese, finely grated and divided
12 ounces (3 cups) Wisconsin Fontina cheese, cut in 1/4" cubes and chilled
salt to taste
pepper to taste

Preparation:

Preheat oven to 375 degrees F.

Spread the pancetta on a baking pan and bake for 6 to 8 minutes, or until just crispy. Drain on paper towels and set aside.

Crush and crumble the baguette into semi-fine bread crumbs, using a food processor if you wish. You will have about 2 cups.

In a large sauté pan, melt butter over medium heat. Add crumbs and toss to coat, toasting and stirring frequently until golden brown. Set aside.

Boil the rotelli in boiling salted water until al dente. Drain the pasta and set aside in a large mixing bowl.

Heat a large sauce pan. Add heavy cream and milk. Bring to boil. Simmer until reduced by one-third. Slowly whisk in 1 1/4 cups Parmesan cheese and the reserved pancetta. Continue to simmer and reduce to a thick and creamy consistency.

Add the cream mixture to the pasta along with the Fontina cheese. Toss quickly and season with salt and pepper to taste.

Butter twelve 5- to 6-ounce individual casserole dishes (or one 12" x 18" casserole). Fill the dishes with the rotelli. Divide breadcrumbs and remaining Parmesan cheese over the tops. Bake for 12 to 15 minutes (longer if in large pan), or until hot and bubbly. Serve immediately.

Answer 5

Kraft American slices work in a pinch, since it is a processed cheese & not a semi-firm cheese like cheddar.

Answer 6

I don't think the brand of cheese is important. but I think colby longhorn has the best flavor for mac & cheese. also a can of tomato sauce added to the mac & chesse makes a nice change

Answer 7

One really good tasting cheese is Q-B Australian Cheese... if you have that in your area it is delicious. So is Eden. However, I could only buy those in the Philippines... otherwise I suggest Kraft Cheddar Cheese or Sargento Cheese. =)

Answer 8

You can use pretty much any cheese. You need to make a rue with flour and butter and then make a cheese sauce to add to the noodles.
You can also just use cheese whiz and mix that into the noodles.

Answer 9

I love New York or Cabot sharp cheddar cheese. It gives it a kick!

Answer 10

no cheese will clump if you grate it and mix it in slowly .add a little butter or margarine . I use med cheddar or colby with some diced onions mmmm good