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

posted 6 years ago in Cooking
Post # 3
Member
2419 posts
Buzzing bee
  • Wedding: August 2015

I would do low fat cheddar.

Post # 4
Member
3769 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
Member
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
Member
757 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
Member
4336 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
Member
4755 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
Member
7311 posts
Busy Beekeeper
  • Wedding: October 2011 - Bed & Breakfast

Gruyere. Seriously amazing.

Post # 11
Hostess
1427 posts
Bumble bee
  • Wedding: November 1999

@lovekiss:  +1!

And Vermont White Cheddar!

Post # 12
Member
907 posts
Busy bee
  • Wedding: October 2012

Block Vermont white cheddar and Irish cheddar yummmy

Post # 13
Member
1095 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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