(Closed) Making mac and cheese, what kinds of cheese should I use?

posted 8 years ago in Cooking
Post # 3
2417 posts
Buzzing bee
  • Wedding: August 2015

I would do low fat cheddar.

Post # 4
3768 posts
Honey bee
  • Wedding: August 2013 - Brookfield Zoo

I don’t know about ricotta, but for cheddar the only tip I have is to not use the bagged shredded kind if you can help it; the kinds that come in a block which you would grate yourself melt way better and smoother.

Good luck!!

Post # 5
279 posts
Helper bee
  • Wedding: September 2013

Kraft also sells an already melted cheese in a bottle, usually next to the spaghetti sauce.  I use that along with Sargentos shredded chz and it comes out great!

Post # 6
756 posts
Busy bee
  • Wedding: August 2013

I always put in a little bit of low fat american cheese, it helps keep the sauce smooth and will counteract the ricotta graininess a little bit. If you don’t mind using full-fat, a little bit of parmesan will really improve the flavor. 

Post # 7
4334 posts
Honey bee
  • Wedding: October 2011

I like a mix of sharp cheddar and american (I don’t like american normally, but like PP mentioned, it melts really nicely.) I’ve never tried ricotta, but it can’t hurt! Worse case it just won’t be melty (actually, I doubt it will be melty.)

Post # 8
4753 posts
Honey bee
  • Wedding: May 2012

I use lots of kinds of cheese. You know how they say “three cheese” mine if like “6+ cheese mcn n cheese”

Post # 10
7308 posts
Busy Beekeeper
  • Wedding: October 2011 - Bed & Breakfast

Gruyere. Seriously amazing.

Post # 11
1425 posts
Bumble bee
  • Wedding: November 1999

View original reply
@lovekiss:  +1!

And Vermont White Cheddar!

Post # 12
906 posts
Busy bee
  • Wedding: October 2012

Block Vermont white cheddar and Irish cheddar yummmy

Post # 13
1094 posts
Bumble bee

I use a mix of sharp cheddar and gruyere, with a little marscapone to make it creamy!

ETA: Just realized none of these are low fat at all!! 

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