The Complete Guide to Making Mac 'n' Cheese | culture: the word on cheese
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The Complete Guide to Making Mac ‘n’ Cheese

Whether you prefer your noodles and cheese sauce creamy off the stovetop or bubbling from the oven, theses mac tips from First We Feast are sure to be helpful. Never again will you waste time worrying which noodle shape to purchase, what (if any) sauce to add, or, heaven forbid, what cheese(s) to use. Read on below for all the cheesy tips!

You can make mac and cheese from any cheese. It’s hard to be too opinionated here, because if you like how a cheese tastes, you’ll probably like how it tastes with your pasta. Of course, there’s a strong argument for classic, lowbrow supermarket cheeses. While you won’t sell me on plastic-wrapped American slices or Velveeta (a genuinely popular option), I definitely endorse sharp orange cheddar or, second best, mild Jack or Colby. Always grate the cheese for optimal dissolving. Mixing cheeses is both practical, if you’re trying to use up your cheese drawer, and delicious: Each wedge brings a different note of creaminess, gooeyness, or saltiness to the dish. Be wary of ultra strong cheeses such as brie, blue, or goat; they will overpower the dish.

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Photo by Cara Eisenpress

Rebecca Haley-Park

Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.