Packeged shredded cheese have add preservatives to keep them from sticking together and to keep them fresher. The best way to ruin your mac is to dump a bunch of pre-shredded cheese in. The higher quality, the better for this one! The Worst Types of Cheese
Best for topping, Parmesan also adds a much desired salty and nutty flavor that's unbeatable. We could never make a list of the best cheeses and leave out Parmesan. The flavor sticks around the best even after all the milk and cream get added. You can even go crazy and make brie mac and cheese right inside your wheel of brie!Įxtra tangy and extra creamy we love goat cheese. It's creamy smoothness makes an excellent sauce to coat your noodles and creates the most decadent mac & cheese. We use brie in our mac when we are feeling extra fancy. It works exceptionally well is a slow-cooker mac & cheese! It melts down perfectly and helps keep everything smooth. We're no strangers to cream cheese here in the Delish test kitchen, so it wasn't a huge surprise when we confirmed that it's perfect in mac & cheese. It saltiness helps cut through all the heavy fats, and its nutty flavor is one of our faves. Gouda is a seriously underrated cheese when it comes to cooking! It melts beautifully and will give your mac a sophisticated taste without being too pretentious.ĭespite it being a hard cheese, Gruyère still melts beautifully. Sharp is ideal because it's flavor is strongest, but the most important to thing to remember is to always buy block and grate your own! Pre-shredded simply doesn't work. It's also got the classic taste we're looking for and expecting with mac and cheese. With a fairly low melting point cheddar keeps things smooth. The king of all cheeses when it comes to coating your noodles. After what felt like an endless amount of testing for our quest to find *the* perfect recipe, we discovered which cheeses work best.and which ones to avoid at all costs. It seems obvious, but not all cheeses are good melters. The main qualification we're looking for: The cheese has to melt well. The type you choose is extremely important for the taste and texture of the sauce. And the number one mistake when making it at home is using the wrong kind of cheese. If there's one thing we hate, it's a bad batch mac & cheese.
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