What Cheeses To Use in Baked Macaroni and Cheese? I hate using box shredders! I use my beloved Cuisinart food processor to grate my cheese, then plop the pieces in the dishwasher the machines do all the hard work for me. If I had to use a box grater to shred cheese, however, I'd totally buy pre-shredded cheese. Commercially grated cheese has stuff added to it to keep it from sticking together, isn't available in the sharp, flavorful cheeses I prefer, and is more expensive than grating it myself. This macaroni and cheese recipe uses a mixture of hard cheeses and softer ones, some that are great at melting, and some that are there to add flavor rather than texture. 1 cup asiago (1/2 a cup of that is to be sprinkled on top).3 1/2 cups sharp cheddar (1/2 a cup of that is to be sprinkled on top).5 1/2 cups of milk (skim milk or whatever you have on hand is just fine).This homemade mac and cheese is worth every calorie and bite and, at least for my family, really is the best recipe around.

It's rich, decadent, and bursting with flavorful cheeses, like cheddar, asiago, and gruyere. And this baked macaroni and cheese deserves to be loved. He really, really hated macaroni and cheese.īut my macaroni and cheese-that, he loves. my husband, however, hated the boxed stuff so much as a kid, that he once wrote down on his summer camp application that he was allergic to it, so he would get out of eating it in the dining hall.

The super cheap boxed kind with lurid, day-glow orange powdered 'cheese product,' to gourmet versions full of lobster and truffles. This macaroni and cheese recipe makes me the hero of any potluck I attend! It is rich and flavorful and grown-up, but also a huge hit with kids. Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, or until bubbly and golden on top.This old fashioned baked macaroni and cheese recipe is full of flavorful cheeses like cheddar, asiago, and gruyere. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper. Pour the egg mixture into the sauce, whisking constantly.Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg.Don’t let it burn. Pour in the milk, add the mustard, and whisk until smooth. Cook the mixture for 5 minutes, whisking constantly. In a large pot, melt the butter and sprinkle in the flour.The macaroni should be too firm to eat right out of the pot.

Young cheeses for macaroni and cheese