Four Cheese Mac and Cheese
The perfect Mac and Cheese recipe finally exists! I’ve eaten so many versions of Mac and Cheese in my lifetime and it’s my favorite comfort food. This is my take: using 4 cheeses. That’s right.
Here are the 4 cheeses and their flavor profiles:
- Sharp Cheddar: sharp, pungent, slightly, earthy, gives a yellow/orange color
- Smoked Gouda: nutty, sweet and salty, smokey
- Fontina: earthy, nutty, sweet, creamy
- Gruyere: slightly nutty, salty
If you don’t want a mac and cheese that is too strong, try adding a more mild cheese like havarti or mozzarella in place of some of the more nutty and sharp cheeses.
There are two main methods for making Mac and Cheese. It can be made the Southern way which is custard style and it’s all baked and usually more sliceable. The other way which we follow here is by maxing a roux. Once you learn how to make mac and cheese, you can make bechamel which now means you can make your own Alfredo sauce!
Of course, you can keep this just plain, old mac and cheese or you can make it fancy with chopped bacon. Feel free to add any toppings and make it your own!
Some other tips when making mac and cheese:
- If you plan to bake it after, cook your past slightly below al dente or about 6 minutes. If you had mushy mac and cheese before, you’ll understand why.
- Always use block cheeses and shred them yourself. The pre-shredded in a bag is coated to prevent clumping in the bag which will interfere with your cheese sauce. It’s also not as fresh.
- Salt your water generously to cook the pasta in.