No matter which cheese you use for this, if you can, grate the cheese yourself. Okay, now this is where I get on my soapbox for a second. The cheddar turns creamy and smooth and the pecorino adds a pop of salty cheese flavor to the sauce. Cheddar, fontina, gruyere, parmesan, and pecorino are all excellent options, but the combination of cheeses I go back to over and over again is a hearty amount of extra sharp white cheddar (I like Tilamook) and a smaller, but potent amount of pecorino-romano cheese. My Favorite Cheeses For Macaroni and Cheeseĭepending on your mood, the cheese you use in macaroni and cheese can vary. Then when my timer goes off, I drain and rinse the pasta before tossing it with the sauce, which stops the pasta from cooking and gets rid of extra starch that would make the cheese sauce thicker in the oven. (Check the package directions, then reduce it by 2 minutes).
The ingredient list for our mac and cheese recipe isn’t a long one and as you can imagine the type of pasta and cheese you use makes a big difference.