Older cheeses tend to have drier, crumbly textures-great for serving on their own, but not so much for melting. And when given the choice between young or aged fromage, you’ll want to stick to younger cheeses for mac and cheese purposes. TBH, most cheeses can’t offer both qualities, but combining a few types will solve that problem. Ideally, the cheese is sharp and flavorful-neither too stinky or too bland-with a creamy, gooey texture when melted. Making a roux is fiddly and time consuming.
Combine with your cooked pasta and warm it all through. Make your bechamel into a mornay sauce by adding your cheese. Make your roux into a bechamel sauce by slowly adding milk. But if the recipe doesn’t have a béchamel base, you’ll want to use a combination of cheeses: one for flavor and one that’s processed (like American cheese, cream cheese or Velveeta) for stability.īeyond that, the best cheeses for mac and cheese balance flavor with meltability. Start with a roux of equal parts butter and flour. If you are starting with a béchamel, you won’t need to worry much about your sauce breaking or splitting (aka turning into a curdled, greasy mess). The most common ratio for roux is 1:1, or a mixture of equal parts flour and butter (or fat). Make a roux: (A roux is simply flour and fat, cooked together, then used to thicken sauces.) Heat oven to 190C/ fan 170C/gas 5 and butter a 25 x 18cm ovenproof. Here’s all you need: Butter half a cup of butter Flour half a cup of flour Ratio of Flour to Butter. Before you select a cheese for your mac, check the recipe: Does it call for making a béchamel? (That’s a white sauce made with a roux-flour cooked with butter-and dairy.) This will influence your cheese choice. You add things like milk, broth, cheese or other spices to make gravy, macaroni and cheese sauce or to thicken soup.
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