Good melting cheese for mac and cheese

We make macaroni and cheese for the cheese sauce, and this recipe how to shows you how to make the silkiest, creamiest and most cheesy smooth sauce for mac and cheese every time.

Good melting cheese for mac and cheese
And what's not to love when it's made from real cheese, right on the stove top in fifteen minutes? Some nights just call for it!

Tips for a Smooth Cheese Sauce

Shred cheese off the block for a smooth cheese, never use pre shredded. It just won't melt as smoothly since there are anti caking ingredients, among other things. Use one part semi sharp to sharp cheddar, with one part mild cheddar cheese. Couple that combination with just a bit of either American or cream cheese. The American cheese or cream cheese act as an anchor to blend the rest of the cheese into a smooth state.

Good melting cheese for mac and cheese
In addition to melting the cheeses correctly, you can reserve a half to one cup of the pasta water after you've boiled your pasta. You might not need the pasta water, but if you notice the cheese sauce isn't clinging to the noodles, a splash of this will make the cheese sauce loosen up and stick to the pasta.
Good melting cheese for mac and cheese
Follow the directions in the recipe card below for perfect, stove top macaroni and cheese and you will never buy boxed brand again! Comment below with any questions, or submit a recipe rating using the recipe card stars if you tried this technique!

Good melting cheese for mac and cheese

  • 8 ounces dry elbow shells, or cellentani pasta
  • 3 tablespoon butter
  • ½ cup milk
  • 8 oz cheddar cheese or white cheddar shredded off block
  • 2 oz American cheese or cream cheese
  • ½ cup starchy pasta water reserved, optional
  • salt and pepper to taste

  • Bring a large pot of water to a boil, salted. Cook pasta according to package instructions.

  • Right before draining, ladle out ½ cup of that starchy water for later. Drain, pasta in a colander, and leave set aside for now.

  • In the same pan, on low heat, add the butter, American cheese or cream cheese, milk and shredded cheddar. Stir until melted and smooth. Keep heat on lowest setting to melt the cheese.

  • Turn off the heat. Toss until silky and coated, and salt (if necessary) and pepper to taste and serve right away.

  • Only if necessary and sauce seems too thick, ladle in a bit of the pasta water and stir to loosen up.

Serving: 1g | Calories: 259kcal | Carbohydrates: 23g | Protein: 13g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 381mg | Potassium: 128mg | Fiber: 1g | Sugar: 2g | Vitamin A: 385IU | Calcium: 308mg | Iron: 1mg

Reader Interactions

What is the best melting cheese for mac and cheese?

Pick cheeses that melt easily, like the following:.
Cheddar. Cheddar is a staple for countless recipes. ... .
Parmesan. Parmesan is a salty cheese with complex flavors. ... .
Gruyere. Update your mac and cheese recipes to something more mature with Gruyere. ... .
Brie. ... .
Smoked Gouda. ... .
Monterey Jack. ... .
Fontina..

What is the best cheese for melting?

What Cheese Is the Best for Melting?.
Colby. An all-American cheese, Colby is firm but mild-flavored and creamy. ... .
Havarti. This Danish easy-melting cheese has a mild aroma and flavor with hints of butter and sweetness. ... .
Swiss. ... .
Fontina. ... .
Monterey Jack. ... .
Muenster. ... .
Provolone. ... .
Smoked Gouda..
With a fairly low melting point, cheddar keeps things smooth. It's also got the classic taste you're looking for and expecting with mac and cheese. Sharp cheddar is ideal because its flavor is strongest, but the most important to thing to remember is to always buy cheddar in a block and grate your own!

What 4 cheeses go in mac and cheese?

The Four Kinds of Cheese You'll Need for Four Cheese Baked Mac and Cheese:.
Sharp Cheddar – The most popular cheese for mac and cheese. ... .
Muenster – Made from cow's milk, semi-soft and perfect for mac and cheese..
Pecorino – Sharp with a salty flavor and hard texture..
Gruyere – Sweet but slightly salty..