4 Cheese Mac and Cheese

Expert Tips for Homemade Mac and Cheese

1. Grate the cheese yourself. Pre-shredded cheese contains anti-caking agents which prevents the cheese from melting smoothly into the sauce. For any dish using melted cheese, always grate the cheese yourself with a box grater.
2. Reserve some pasta water. The starchy pasta water is like a tasty magical glue that binds all the ingredients together and helps the cheese sauce stick to the pasta. 
3. Make a béchamel sauce. Melting cheese into a béchamel sauce is the key to making the creamiest mac and cheese!
4. Add flour a little at a time. Whenever you are whisking flour into a sauce, add a little at a time while whisking to ensure there are no lumps. 
5. Whisk milk in gradually. When adding liquid into a roux, always add a little at a time to keep the sauce smooth.

What is a béchamel sauce?

The secret to making this macaroni and cheese supremely creamy is using a béchamel sauce.

A béchamel sauce starts with a roux – a mix of fat and flour. The flour and butter, in this case, are cooked together to create a thickening agent. Milk is added with some seasonings to make a thick and creamy sauce. It is usually flavored with nutmeg, but I skipped it for this recipe. 

A béchamel is one of the “mother sauces” of French cuisine. It is used as a starting point to create many other sauces, and is a great sauce to learn. I also use it as a layer in lasagna and in creamy pasta dishes.

Best Cheese for Mac and Cheese

The best cheeses to make macaroni and cheese with are ones that have a creamy texture and melt well. Here are some of my favorites.

1. Cheddar – the classic mac and cheese cheese. Go for a sharp for more flavor. I also love white cheddar for mac and cheese.
2. Gruyere – Rich, creamy, nutty, and a little bit funky. It melts very well and adds a complex earthy flavor to mac and cheese.
3. Gouda – A semi-soft cheese that is creamy and melts really well. Smoked gouda would also be good!
4. Brie – Brie is a very melty cheese. It’s a good addition to another cheese in mac and cheese.
5. Cream cheese – Great to add in addition to the main cheese. Helps the mac and cheese to be rich and creamy.
6. Mozzarella – Low moisture mozzarella definitely melts well. Use it in combination with another cheese so the final dish isn’t too thick and stringy.

It’s also a good idea to buy cheese in a block form and shred it yourself. This will help the cheese melt better into the béchamel sauce.

Pasta – For this stove top macaroni and cheese recipe, I like using elbow macaroni, cavatappi, penne, farfalle, or shell pasta. Any pasta with holes, nooks, and crannies is perfect for collecting that creamy sauce. 

Whole milk – Whole milk works perfectly for this recipe. You can also swap out for skim milk, which will make the sauce slightly thinner. Half and half or heavy cream will work as well, but will make the sauce thicker. You may need to add a splash of water to thin it out. 

Cajun seasoning – You know I love my Cajun spices! Using cajun seasoning adds extra flavor with garlic powder, onion powder, and dried herbs. Make your own with my Homemade Cajun Seasoning Recipe.

Hot Sauce – Yes, hot sauce! I know it may seem a little strange in a mac and cheese recipe but trust me, it makes this easy mac and cheese next level. It won’t make it spicy, but adds a hint of acidity to cut the richness. Use a vinegar based hot sauce like Crystal. 

White cheddar adds a sharp flavor. It is hard and crumbly, but melts well. You can also use regular cheddar cheese for this recipe but I prefer an aged white variety. You can also use a mild cheddar but I love the sharp kind. 

Gouda – The perfect cheese for mac and cheese! Gouda is a semi-soft cheese that is creamy and very melty. Remove the rind, then grate.

Gruyere – Rich, creamy, nutty, and a little bit funky. It melts very well and adds a complex earthy flavor to this cheese quartet. It’s commonly used in french onion soup and Croque Monsieur. 

Cream cheese – Cream cheese ensures this is an exceptionally creamy macaroni.

Storage & Reheating

How to store leftovers: Store leftovers in an airtight container in the refrigerator for 3-4 days. If you have leftovers you don’t know what to do with, mix leftover mac and cheese with Dutch Oven Chili. It makes the best chili mac and cheese!

How to freeze: I don’t recommend freezing this recipe, as it will not keep its texture once thawed. 

How to reheat: The best way to reheat this mac and cheese is slowly in a saucepan over medium heat while stirring. Add a splash of milk or past water to loosen up the mac and cheese. This method will help prevent the sauce from breaking. 

If you reheat this in the microwave, chances are the sauce will break – meaning the fats will separate out of the sauce and it will become oily. If you have to reheat in the microwave, I would do it for 30 seconds at a time, stirring in between, until warm. Add milk to help loosen the sauce. 

For further instruction on reheating, read How to Reheat Alfredo Sauce.