Whether smooth and creamy, stringy and gooey or just plain cheesy, everyone has a slightly different take on what constitutes the perfect homemade macaroni and cheese. For this reason, the cheese that you use for your dish will depend largely on personal preference. However, understanding the melting properties, flavors and textures of different cheeses can help you select the cheese that's just right for your own version of this dish.
Making Macaroni and Cheese
Home style macaroni and cheese is made by stirring pasta into a homemade cheese sauce, topping the mixture with bread crumbs and extra cheese, and baking it in the oven until it's brown and bubbly. Macaroni and cheese doesn't have to be made with a single cheese -- sometimes it takes a mixture of different cheeses to get the taste and texture you're looking for.
Smooth Cheeses
Some cheese melt smoothly, creating a uniform consistency. Smooth-melting cheese varieties include cheddar, Monterey jack, Havarti, Colby, Swiss, Muenster, fontina, Gruyere, brie, marscapone and blue cheese. Some of these cheeses, such as cheddar and Monterey jack, have a slightly grainy texture when melted. Others, such as fontina, Swiss, Havarti and brie have a creamy texture. If you prefer your macaroni and cheese very creamy, stir cream cheese to your cheese sauce on low heat until it melts in.
Stringy Cheeses
Some cheeses, such as mozzarella and provolone, become stringy and slightly chewy when melted. These cheeses can be difficult to work smoothly into a cheese sauce. However, if you prefer macaroni and cheese with a stringier, gooier texture, you can make good use of them. Use a creamier cheese variety for your sauce, then mix the stringier cheese in with the pasta along with the sauce.
Flavor Options
Any mac and cheese connoisseur knows that taste is as important as texture. If you prefer a rich tangy flavor, use sharp or extra-sharp cheddar -- preferably white cheddar. For a slightly milder flavor, use Colby or Monterey jack. For a distinctive gourmet touch, add blue cheese, feta cheese or goat cheese to the dish. Blue cheese is very strong, and feta and goat cheeses don't melt smoothly, so these cheeses are best added as accent flavors. If you prefer macaroni and cheese with a milder, sweeter flavor, choose marscapone, Gruyere, Swiss, fontina or Havarti cheeses.
Cheeses to Avoid
Some cheeses melt very little or not at all, and maintain a rubbery texture unsuitable for macaroni and cheese. Avoid adding cheeses such as queso fresco, farmer cheese and cottage cheese. Ricotta and Parmesan cheeses technically fall under this category as well, but shredded or finely grated Parmesan can be blended into a sauce, and ricotta's smoothness could add an interesting textural dimension to your dish.
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