Steamy, Creamy, and Scrumptiously Dreamy: What Are the Best Cheeses for Mac and Cheese?

Let’s picture the perfect mac and cheese experience: You pull your portion out of the pan; thick globs elongating, stretching and clinging to the dish, eventually breaking free and leaving you with a hefty dollop of ooey-gooey deliciousness. Then comes the first bite — a sensory tidal wave of mouthwatering, melty indulgence. The experiential glue of the entire ordeal? Cheese. And while the visually appealing, scrumptious ritual is a must, not all cheeses are created equal — and varying kinds add their own unique flavor profile, creamy texture, and overall culinary character.

We’ve put together this guide on the best types of cheeses for mac and cheese to help you discover new favorites:

Cheddar

Cheddar is a staple for myriad homemade mac and cheese recipes and a go-to choice for cheese lovers. While you’ve probably had mac and cheddar cheese, it’s worth knowing how different cheddar varieties play along in any given batch:

• Sharp: A bona fide classic, sharp cheddar leads to a ‘stronger’ taste and takes a bit more heat to melt.
• Mild: Mild cheddar is aged for a short time, granting it more subtle flavors and a smooth, melting texture.
• Medium: The ideal compromise between sharp and mild, medium cheddar melts well and offers more flavor than mild options.
• Extra sharp: This variety offers a strong flavor and lower moisture content, meaning it doesn’t melt quite as well.

Parmesan

Salty and complex may sound like the characteristics of a tumultuous romance, but when it comes to mac and cheese, those qualities are most welcome — and parmesan delivers on this front. Parmesan cheese infuses a boost of fruity notes and nutty flavor to your mac and cheese and is ideal for grating on top of your batch before baking to add golden color.

Gruyere

If other cheeses are the fun-loving undergrads that you can count on to bring a good time, gruyere is the seasoned Ivy League alumnus studded with sophistication and gravitas. It’s a hard cheese that melts down to a smooth, velvety texture, rendering it the best melting cheese for fondue; however, it’s just as delicious when partnered up with macaroni. This cheese combines nuttiness and earthiness with a tinge of sweetness, forming a complex taste you might not have thought to bring to the mac and cheese table.

Smoked Gouda

Smoke gouda summons a host of savory — nearly meaty — flavors. Young gouda melts well, leading to a creamy texture perfect for mac and cheese. Younger versions of this kind of cheese also offer a milder profile, ensuring everyone in the family will enjoy it. Aged gouda — young gouda’s older, wiser counterpart — introduces a bolder, more complex flavor profile to your dish.

Monterey Jack

Monterey jack has a comparable texture and flavor of colby and cheddar, making it a familiar swap for macaroni and cheese recipes. It melts perfectly, creating a buttery, gooey texture everyone will love — especially when used in tandem with other cheeses.

Cream Cheese

The ostensible kimono of macaroni and cheese, cream cheese adds a silky-smooth quality that effortlessly drapes itself over the dish’s robust taste profile, resulting in formidably creamy, luxurious bites with each and every bowlful.

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