Mac and Cheese -- Let's pick cheeses (1 Viewer)

[gianmarco]

Alright, I'm looking to come up with the ultimate Mac N Cheese recipe.  We all know there are endless variations and so many claim to have THE best mac n cheese, but let's see what we can collectively come up with.

Assume a butter/flour base with milk or cream that you're going to add the cheese to.  Let's see the 3 or 4 most popular on this list.  You can vote for more than one cheese.

Willing to listen to any special combinations you've had or tried out.  Also interested in any other additions or toppings (i.e. browning some bread crumbs in butter).  I will say that I'm not a fan of baking mac n cheese and want to find something that works well on the stovetop.

Go!

 

[Kafka]

Let's not.

 

[Mr. Ected]

  Been searching for something to make. I too, prefer the stovetop; I understand that baking it is better in the long run, but I'm not going to bake M&C if I'm making it for lunch.

As for cheese, a little Pepper Jack never hurts!

 

[Dan Lambskin]

Velveeta down?

 

[otb_lifer]

Fumunda

 

[El Floppo]

Velveeta down?

ultimately, yes.

 

[TLEF316]

I have a really good baked recipe. It does have Velveeta in it (for the creaminess) but it has 3 or 4 other cheeses as well and always gets rave reviews.

Not a big fan of bread crumbs up top so none of that

 

[belljr]

Whatever is on Kraft

 

[wikkidpissah]

Can't get more ultimate than the Swiss formula for cheese sauce (fondue) - Gruyere & Emmental (Swiss). And my key to great m&c is sauteing finelyfinely minced sweet onion in the butter (and bacon fat...mmm) with which you make your roux.

 

[dickey moe]

Baked Mac n Cheese is the bomb, you barbarians.

 

[TobiasFunke]

I have a really good baked recipe. It does have Velveeta in it (for the creaminess) but it has 3 or 4 other cheeses as well and always gets rave reviews.

Not a big fan of bread crumbs up top so none of that

This was gonna be my mac and cheese hot take, but you beat me to it. It seems like a decent idea in theory but I feel like it's my least favorite part of the dish every time someone tries it.

 

[AAABatteries]

Not a big fan of bread crumbs up top so none of that

Agree with this - my sister started making a version years ago that used crumbled cheeze-its instead - it was pretty awesome.

I don't have any input on the cheeses to use but I'll say this - the traditional boxed Kraft Mac-n-Cheese is one of the few standard boxed items that is pretty damned tasty IMO.  I don't eat it any more because of the carbs but it was solid for something boxed/store bought.

 

[Don Quixote]

I'd go for a combination of something like cheddar/asiago/gruyere.

 

[gianmarco]

I'd go for a combination of something like cheddar/asiago/gruyere.

This is what I'm thinking and adding fontina or gouda to it.  I also like it simple without the breadcrumbs but i know it's a popular option so wanted to see thoughts on it.

 

[Bull Dozier]

Agree with this - my sister started making a version years ago that used crumbled cheeze-its instead - it was pretty awesome.

I don't have any input on the cheeses to use but I'll say this - the traditional boxed Kraft Mac-n-Cheese is one of the few standard boxed items that is pretty damned tasty IMO.  I don't eat it any more because of the carbs but it was solid for something boxed/store bought.

Keto hijack, apparently you can substitute cauliflower florets for the macaroni.  I haven't tried this yet, but will soon.  I also don't use flour, so that part isn't an issue.

 

[KCitons]

Baked Mac n Cheese is the bomb, you barbarians.

This. The crispy edges add a whole new level. 

 

[Dan Lambskin]

Keto hijack, apparently you can substitute cauliflower florets for the macaroni.  I haven't tried this yet, but will soon.  I also don't use flower, so that part isn't an issue.

 

[Beef Ravioli]

Don't forget the bacon! 

 

[Bull Dozier]

 

 

[AAABatteries]

Keto hijack, apparently you can substitute cauliflower florets for the macaroni.  I haven't tried this yet, but will soon.  I also don't use flour, so that part isn't an issue.

Don't worry tubby - if I'm eating it, I'm eating the whole thing (TWSS) - none of that cauliflower crap for me.

 

[whiskey7]

Don't forget the bacon! 

I was at Brunson's Pub in St Paul last weekend and tried their Bacon Mac & Cheese

House made braised bacon, cheddar, parmesan, mozzarella, bread crumbs

 

[KCitons]

A little surprised @SWC hasn't chimed in about putting it in a bread bowl?

 

[sbonomo]

Velveeta down?

Is that actually cheese or a manufactured substitute for cheese?  

 

[Megla]

As a side it makes 60 servings but those are small serving. For personal use I would suggest cutting everything in half.

2 sticks of salted butter

5 lbs of mild shredded cheddar cheese

1 two pound bag of cubed pepper jack cheese

1 two pound bag of cubed colby jack cheese

1 LB Gouda Cheese cubed

6 eggs

3 cans of Camples Cheddar cheese condensed soup

1 32 oz sour cream

16 oz heavy cream

32 oz of elbow noodles

boil noodles aldente and store in bags

in your tin place the butter and 5lbs of cheddar cheese and place on the smoker for 45 minutes( until the cheese and butter melt)

Add in the noodles and smoke for 30 minutes

remove and let cool some so the eggs and cream do not curtle (15 minutes)

Stir in cream, sour cream, ceddar cheese soup and eggs

return to smoker for 45 minutes

add cheese cubes and smoke for 30 minutes

stir and smoke for additional 15 minutes

remove,  stir and serve

 

[Scoresman]

The two American cheese voters need to be called out.  

 

[Kafka]

Agree with this - my sister started making a version years ago that used crumbled cheeze-its instead - it was pretty awesome.

I don't have any input on the cheeses to use but I'll say this - the traditional boxed Kraft Mac-n-Cheese is one of the few standard boxed items that is pretty damned tasty IMO.  I don't eat it any more because of the carbs but it was solid for something boxed/store bought.

Oh gawd,  this guy has an answer for everything...

 

[nirad3]

This is what I'm thinking and adding fontina or gouda to it.  I also like it simple without the breadcrumbs but i know it's a popular option so wanted to see thoughts on it.

Yup.  Voted cheddar/fontina.

I am a fatass so I know mac n' cheese.

 

[AAABatteries]

Oh gawd,  this guy has an answer for everything...

 

[captain_amazing]

Keto hijack, apparently you can substitute cauliflower florets for the macaroni.  I haven't tried this yet, but will soon.  I also don't use flour, so that part isn't an issue.

My wife makes this and it's freaking delicious.  Pasta doesn't taste like anything anyway, it's just a change in texture.  It's still drowned in artery-clogging goodness.

 

[KCitons]

The two American cheese voters need to be called out.  

I was one of the two. Flame away. 

 

[Dan Lambskin]

Is that actually cheese or a manufactured substitute for cheese?  

Who cares it's delicious 

 

[popeye]

  Been searching for something to make. I too, prefer the stovetop; I understand that baking it is better in the long run, but I'm not going to bake M&C if I'm making it for lunch.

As for cheese, a little Pepper Jack never hurts!

Good to see the right answer was posted so early

 

[sbonomo]

Who cares it's delicious 

well not to be anal but the OP was looking for "Cheese" to add to Mac and Cheese.  I am sure there are a number of ancillaries that could be added to make it better.   

 

[Dan Lambskin]

well not to be anal but the OP was looking for "Cheese" to add to Mac and Cheese.  I am sure there are a number of ancillaries that could be added to make it better.   

It's usually right underneath the parmesan flavored cellulose fiber in their grocery store

 

[Kafka]

Shoulda said "Oh Gouda"?

 

[Scoresman]

I was one of the two. Flame away. 

I'll just cover the basics.

- It's not real cheese.

- It's artificial, plastic crap.

- Other better cheeses are abundantly available so why even bother with it?

 

[KCitons]

I'll just cover the basics.

- It's not real cheese. But it taste like cheese

- It's artificial, plastic crap. I take the plastic wrap off before I mix it in.

- Other better cheeses are abundantly available so why even bother with it? Not in my fridge

 

[Hawks64]

This recipe is the best mac n cheese I have ever had. I use Cavatappi pasta and Tillamook White Sharp Cheddar. It's amazing.

 

[drunken slob]

@gianmarco, great thread.

I'm a fat-slob from Appalachia that loves cheesy stuff and cannot tell you how much Mac and Cheese rules.

I didn't vote, but want to throw together a badass Mac and Cheese present for my nephew next week. 

Thanks to all for contributing, I plan to steal one of these recipes, just don't know which one yet. TIA

 

[Dedfin]

If you want the creamiest mac n cheese on the planet, you need to add havarti.  Maybe havarti isn't the best for only 1 cheese to use, but it's the #### for what it does.

 

[loser]

 #teambaked

 

[huthut]

That yellow powder stuff.

 

[Chadstroma]

My kids favorite dish is thankfully the easiest thing to make. We call it Masters Mac. Simply do Mac n Cheese as normal. Then a can of your favorite chili- heat up. Mix together and then add frozen peas. 

There are healthier things out there but there is stuff that is not as good for them either but the big pluses is they love it, second, third helpings without doubt... it has some protein and some veggie in it. 

 

[Mr. Ected]

  Been searching for something to make. I too, prefer the stovetop; I understand that baking it is better in the long run, but I'm not going to bake M&C if I'm making it for lunch.

As for cheese, a little Pepper Jack never hurts!

Good to see the right answer was posted so early

Doesn't need to be the main cheese, but can be mixed in to provide some heat!

 

[Mr. Ected]

Agree with this - my sister started making a version years ago that used crumbled cheeze-its instead - it was pretty awesome.

I don't have any input on the cheeses to use but I'll say this - the traditional boxed Kraft Mac-n-Cheese is one of the few standard boxed items that is pretty damned tasty IMO.  I don't eat it any more because of the carbs but it was solid for something boxed/store bought.

I have started using the Cracker Barrel Oven Baked brand and they are delicious. They are a bit more expensive, but I think it's worth it.

To me the difference is the fact that you first melt butter and add a flour-like, flavored powder to make a roux. Then add milk and a Velveeta-type cheese. They mix together well, and it makes it seem more like homemade. I don't normally do the baking (want faster for lunch!), but I have and it works real well.

 

[wikkidpissah]

I've never understood why no one has released that insidious Kraft-type cheese powder in shaker form. I know why Kraft doesn't do it, because if they did they'd no longer be able to sell boxes of 6 cents worth of crap for over a dollar, but why the genericists don't grab that pretty penny is beyond me.

 

[The Dreaded Marco]

My wife makes a great mac and cheese with a heavy base of cheddar combined with Parmesan and Spicy Buffalo cheddar that gives it a nice kick. Delicious. 

I started a Mediterranean diet a few months ago (doctor's orders) so I can't eat this anymore. Other than a good steak, it's probably the food item I miss the most from my previous life.