Ciardi and Jones had several recommendations both for a base cheese, and for cheeses that work well as flavor enhancers, meaning they probably won’t taste good on their own but will complement a strong base cheese. To get started, here are the ideal base cheeses:
Cheddar
“Great first option, it’s a classic. You can’t really go wrong and you get the freedom to play around with different levels of sharpness — and it makes an excellent base to be paired with other funkier cheeses. This is the standard.” — CiardiRaclette
“Great meltability factor — it’s a grown-up cheese. This cheese is easy to work with, and will really get that ‘grown-up mac & cheese’ feel down.” — JonesMonterey Jack
“Also an excellent alternative to cheddar as a base — it’s a great semi-firm cheese. I would recommend adding your own peppers, instead of opting for something like a pepper Jack, though. It’s not that much more difficult, and makes it way, way better.” — CiardiGruyere
“This is also an interesting base, or single-cheese mac & cheese — it has a great nutty profile, melts well, and is available to most people. It has a deep level of funk. I like that.” — Ciardi
As far as flavor enhancers, the chefs say that blue cheese, provolone, feta and Parmesan add flair when added to a strong base, but shouldn’t be used on their own. They also say that the best cheese combinations are: sharp cheddar, raclette, and Parmesank according to Jones, and Cheddar, Gruyere, and goat cheese according to Ciardi.
These all sound amazing, and definitely an improvement over the store-bought macaroni and cheese most of us usually have. What’s your favorite kind of cheese for mac and cheese? Have you ever tried anything unusual like raclette? Share your thoughts in the comment section below!
Article Source: Thrillist.com
