Paprika – adds extra smokiness to the cheese sauce. Sour Cream – adds much-needed tanginess to cut through all the rich ingredients. You can swap these out for melting cheeses that you enjoy like Colby jack and cheddar. Gouda & more cheeses of your choice – my favorite combinations are smoky gouda, white cheddar, parmesan, and Velveeta to achieve that silky creaminess.
#3 best cheeses for mac and cheese the chew full
Whole Milk – don’t skimp with 2% or skim this mac deserves the full body of whole milk! I use Lactaid to make it easier on the tummy.īutter – butter creates the base of the blonde roux.įlour – flour, in combination with butter, creates the blonde roux that thickens the cheese sauce!
Remove the sauce from the heat, season with salt and pepper, add your nutmeg, and stir in your cheese until everything has melted together (only the 1 cup of each cheese – not the extra few tablespoons of each – keep that set aside for now) Once it’s simmering, it won’t take more than 5 minutes to thicken.
When boiling, add your macaroni and cook on the low end of your package instructions (if it gives you a range of 6-7 minutes, for example, boil it for 6 and drain immediately)