![]() Older cheeses tend to have drier, crumbly textures-great for serving on their own, but not so much for melting. And when given the choice between young or aged fromage, you’ll want to stick to younger cheeses for mac and cheese purposes. ![]() TBH, most cheeses can’t offer both qualities, but combining a few types will solve that problem. Ideally, the cheese is sharp and flavorful-neither too stinky or too bland-with a creamy, gooey texture when melted. Reduce heat to medium-low, and simmer for about five minutes or until the sauce has slightly thickened. ![]() Slowly whisk in the milk and cream, and bring to a boil. Add in the diced onion, flour, and seasonings and whisk until the roux is golden in color. But if the recipe doesn’t have a béchamel base, you’ll want to use a combination of cheeses: one for flavor and one that’s processed (like American cheese, cream cheese or Velveeta) for stability.īeyond that, the best cheeses for mac and cheese balance flavor with meltability. Melt butter over medium heat in a saucepan. If you are starting with a béchamel, you won’t need to worry much about your sauce breaking or splitting (aka turning into a curdled, greasy mess). Before you select a cheese for your mac, check the recipe: Does it call for making a béchamel? (That’s a white sauce made with a roux-flour cooked with butter-and dairy.) This will influence your cheese choice. ![]()
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