It’s been a while since I’ve pulled out this recipe and it’s still one of my favorites. Except I guess it’s 4 ingredients because I added broccoli lol. I used Cabot vintage alpine cheddar and Cabot habanero cheddar since I had both in my fridge. It came out great but I’m missing that orangey colored goodness. I’m game for anything. Send your recommendations please!!
by LveeD
12 Comments
Link to recipe here https://www.seriouseats.com/ingredient-stovetop-mac-and-cheese-recipe
I think a couple slices of American cheese always improves texture and flavor of a cheese sauce, even in recipes stabilizers like sodium citrate which is already in the American cheese. Something about how it melts makes everything way more creamy and cheesy-feeling
I add cauliflower to mine!
Something smokey is always great. If I only want do do a single cheese, then I usually go smoked cheddar. But if I’m up for blending, I’ll go with something like 50% smoked Gouda, 25% Gruyère, and 25% fontina.
Also, not strictly related to the cheese selection question, but some sort of chili powder is great, cayenne, ancho, or chipotle powder are my usual go to options. It just adds another dimension of flavor.
And I always toast up some panko in butter and add that to the top.
Gruyere and provolone are my go-to’s. Usually mixed with some pecorino romano or parmigiana regiana, 75/25 or so. I really dislike the taste/texture of American cheese in sauce.
I treat this sometimes as a ‘what’s lying around’ recipe for any cheese that’s at least kinda melty. Cheddar never fails but some Gouda, Gruyère, etc…it’s still melty cheese on noodles and therefore delicious.
There’s a delicious Cheddar/Gruyere blend that just appeared in my store that is perfect for a simple mac.
Keens cheddar or sparkinghoe red Leicester if you want it a bit earthier.
Gotta agree with adding a slice or two of American while when you make the sauce, it’s all about the sodium citrate not the taste, mustard powder works but you need to add quite a bit and it’s more labour intensive to get it right.
Personally I just have a tub of sodium citrate and I add mustard anyway for flavour.
When I’m being fancy, I mix gruyere and cheddar and put some parmesan or asiago in some breadcrumbs to top. If I’m not being fancy, cheddar and American cheese. I’ve been trying to use up some cougar gold natural cheddar so I’ve been doing cheddar and American a lot lately.
Cabot has a “Mac n Cheese” shredded blend that I really like. It’s coated with starch which helps the sauce. I also throw in a slice or two of American cheese.
I usually use Tillamook cheddar and a slice of American because I keep them on hand, but I’ve had excellent results with pepper jack. PJ is my husband’s favorite.
I do 12:12:12 ratio and usually use about 3 ounces or so of American cheese as part of my cheese blend. Helps the color and keeps it creamy. And I don’t care what anyone says, American cheese is delicious