What types of cheese do you use in your homemade Mac & Cheese?

Question

I use American, Cheddar, and Meunster. Colby & Monterey Jack

Answer 1

While Velveta (or the generic market equivalent) works well for creamy quick melting, I'd prefer to make a simple white sauce from butter/flour (heat together but don't brown in equal amounts) with milk added after the flour accepts the butter. Then when it thickens, add the cheese...MY FAVORITE to answer the question would be PEPPER JACK!!!! It gives a nice tang and makes it southwester.

Place the cooked macaroni into the sauce, combine into a backing pan with crumbled chips (in keeping with this theme try tortilla, nacho would be PERFECT) and some extra cheese then bake.

UMMMMMMMM

Answer 2

Velveeta is probably the most commercial tasting cheese for mac&cheese, but try the white cheddar and also a super sharp cheddar such as Hoffman's Super Sharp- the key is to blend the different cheeses to make the perfect cheese sauce, p.s.you can use the Monterey Jack to tone down a too cheesey flavor

Answer 3

I use sharp cheddar, monterey jack, chevre, and a dollop of Cheez Whiz. This combination is very creamy and smooth, with a pale orange color. I top mine with a sprinkle of garlic breadcrumbs before baking for a crispy crust.

I also find that a non-hollow corkscrew shaped pasta holds up much better to baking and doesn't soften as much when "leftover." I like gemelli.

The key to an intensely cheesy-tasting cheese sauce is to add a little dijon mustard or dry english mustard powder.

Answer 4

I like cream of something like mushroom soup, undiluted in mac and cheese. Use the soft cheese like velveta or american so it melts really fast and easy when you pour it into your hot macs that have just been drained. stir and add the milk and butter and whatever other seasonings you wish to use in it. If you use a shredded cheddar, mix the cheese into the hot macs in a micro safe bowl and stick into the microwave on medium for about a minute at a time stirring until the cheese is melted then proceed with your milk and butter.

Answer 5

It really depends on my mood, what I have a taste for at the time and what is in the fridge.

I like to use a Gruyere/Emmental blend if I want "fancy" Mac & Cheese. I have also used smoked Gouda and found that to be quite nice.

If I want down-home Southern comfort food though, I will use Velveeta.

Answer 6

I use Velveta, it's my husband's fave! I sometimes add ham and sprinkle club crackers and shredded colby or chedder cheese over the top and bake it in the oven to melt it all together. Yummm! I think I'll go make some right now!

Answer 7

I use Tillamook extra sharp cheddar, American, and top with a Parm/asiago/Romano mix.

Answer 8

No good Southern cook would be caught dead using anything but Velveeta. I almost got kicked out of the family when I was caught using reduced fat Velveeta once! lol

Answer 9

extra sharp cheddar

Answer 10

Cheddar, also sprinkle some Paprika over it, its fab:-)
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