![]() Cheddar comes in many varietys such as Wisconsin, New York and Vermont. Older cheeses tend to have drier, crumbly textures-great for serving on their own, but not so much for melting. My favourite fresh cheese to add into boxed macaroni is cheddar. ![]() And when given the choice between young or aged fromage, you’ll want to stick to younger cheeses for mac and cheese purposes. For this stovetop mac and cheese recipe, I use three different kinds of cheeses: Sharp cheddar, Havarti and Gruyere. 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. 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. ![]() 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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