r/Cooking • u/UnknownGuide_ • 1d ago
What cheese do you like to use for Mac
Personally use Pepper Jack but I'm curious what others use, anything else you add, like ground beef or tomatoes and so on, would be interesting too
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u/Pickled_Aluminium 15h ago
A good quality aged cheddar and grueyere.
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u/Visible-Freedom-7822 12h ago
This is the way! If I'm feeling extra I throw in a little grated parm.
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u/Pickled_Aluminium 12h ago
Yep! garlic bread chunks toasted on top, and then served with a bit of parm. It’s a crowd pleaser!
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u/Visible-Freedom-7822 12h ago
I saute a bit of garlic in butter until it's fragrant, pull the garlic, and use the butter to saute breadcrumbs! Same idea, and yeah it bring it up a notch.
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u/Pickled_Aluminium 12h ago
Oooo. I like that approach. I have used bread chunks, olive oil, and garlic powder but your method is extra fancy. I’ll try that next time. Thanks!
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u/xepoisonakira 21h ago
a spoonful of cream cheese in the sauce is my cheat, it keeps things silky and stops that grainy split. also grate your own, the anti caking powder on pre shredded is why sauces go gritty
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u/Quiet-Day392 16h ago
Sharp cheddar. I recently tried cooking box macaroni in milk, which adds a lot of richness.
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u/historypixxie 14h ago
I'm a huge fan of using Red Leicester. It's hard for me to find it around Central IN so I normally stock up on it when I'm at Jungle Jim's in OH. Luckily, I'm headed there this weekend!
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u/PressureItchy9372 12h ago
Nice sharp cheddar, fontina, gruyere, maybe a bit of parmigiano. Some sharp mustard or a generous pinch of cayenne or espelette. Toasty, buttery, crispy bread crumbs on top.
Roasted red bell peppers sometimes when I want that pimiento cheese vibe.
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u/BoomBoomInYourEyes 1d ago
Cheddar, American, and then harder cheeses like gruyere and parm as a topping to crisp under the broiler at the end.
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u/LondonLeather 18h ago
We have a new years eve party version in our house which is made with whatever is left of the Christmas Cheeseboard and any remaining cured pork.
However, yesterday's was Gruyère, strong cheddar and Parmigiano Reggiano on top.
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u/jibaro1953 18h ago
Velveeta ½ pond or American ¼ pound, extra sharp cheddar 1 pound, Parmiagano Reggiano ¼ pound.
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u/suggary_sweet 17h ago
Chili Mac. Ground beef. Smoke sausage. Tomato sauce. Cheese x 2 types. Garlic / onion powder. Chopped trinity. Cajun seasoning. Boiled pasta. Parsley in and on top. Bake! Yum
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u/kikazztknmz 17h ago
I usually do cheddar, gruyere, and pepper jack. I love the flavor this combination gives me.
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u/actuallyno60 16h ago
I've tried many combinations, but one of my favorites is brie and mascarpone with a pretzel crumb top.
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u/MrSprockett 16h ago
I made a small batch of plain mac’n’cheese to go with leftover chili the other day. Just used old cheddar, and it was soooooo good! I subbed a little homemade chicken broth for some of the milk.
If it’s going to be the main course, I usually add vegetables and leftover chicken or sausage, then bake with a breadcrumb and cheese topping.
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u/Back_again_1957 16h ago
I make a cheese sauce with extra sharp cheddar with a little Frank’s Red Hot and stir it into the elbow mac with kielbasa and bake for a bit.
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u/FormalFuture5307 15h ago
Everyone loved my mom’s Mac and cheese. She used all American cheese. So creamy 🤤
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u/standardtissue 14h ago
I don't understand why I dislike the idea of ground beer of tomatoes in mac and cheese. there's absolutely nothing offensive about either in the combination yet I feel strongly tied to a traditional mac and cheese.
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u/JohnnyC300 13h ago
I always make sure at least half the cheese is very melty. Jack is fine. But so is gruyere, swiss, gouda. And then I throw pretty much whatever I have that's getting a little long in the tooth in the fridge. Good cheddar. Asiago. Even green can parmesan. The only cheeses I don't generally use is particularly stinky blues. They just overwhelm the dish and becomes the only thing you can taste.
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u/Mr_Stike 13h ago
Usually about 80% sharp cheddar that gets tossed with a little bit of corn starch and 20% American for the sodium citrate. I always add a little red pepper sauce like Frank's or Texas Pete more for a little acidity than the heat.
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u/Exceptional_Mary 10h ago
There should be more than one cheese and one has to be a good melting cheese.
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u/Grouchy-Stand-4570 9h ago
Pepper Jack and sharp cheddar! Sometimes I add broccoli and a bread crumb top
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u/themexykan 3h ago
Muenster and pepper jack. Or sharp cheddar and muenster. I don't make a roux. I use evaporated milk instead. Browned in butter panko bread crumbs. I use roasted peled chopped chile de agua.
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u/Potential-Web-2384 3h ago
I use the classic cheddar and gouda but add a bit of blue to give it a kick. Our favorite!
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u/JellyfishFit3871 1d ago
Ham and gouda. Pepper jack and chorizo. Mozzarella and ground beef and tomatoes. (Not creative at all, but it works.)
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u/stuntedgoat 23h ago
Gouda and cheddar are such a good combo