Honestly, a Velveeta just melts so well, and it gets a nice, creamy consistency, Santangelo said. But you didn’t come here for a traditional trio, now did you? No-you came for something sensational that will take us through the coming months like a full-blown love affair. Store this mac and cheese in an air-tight container in the fridge for up to 3-5 days. Santangelo has five recommended cheeses that all make great mac and cheese. While Cheddar is punchy and bold, Gruyère is smooth and at first offers tangy-sweet fruit notes before lending rich subtle hints of mushrooms and nuts. Gruyère is a Swiss cheese known for its creamy, nutty, and earthy flavor. The holy trinity, in my opinion, combines a lot of cheddar, a little cream cheese, and a parmesan-panko crust. But, there is a better (more sophisticated) cheese that you should be using to revolutionize your mac and cheese: Gruyère. The best mac and cheese combines all three types. Some cheeses get too gooey, others liquify into cream or break, and then there’s the kind that won’t melt at all.
It’s all about getting the right ratio of the melters and the flavor-enhancers. Not all cheeses are meant for mac and cheese, though. The simple mac & cheese of childhood is merely a blank canvas, waiting to fulfill all your fromage fantasies. What could surpass shapely noodles swimming in a thick, bubbly cheese sauce? While many of us likely fell in love with the boxed variety as kids, now that we’re mature adults it’s time for some real indulgence. Macaroni and cheese is one of the most perfect dishes in human history.
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