What cheese makes the best mac & cheese? It’s a question that has puzzled many a cheese lover, and one that deserves a comprehensive answer. There are hundreds of cheeses and countless mac & cheese recipes, making the possibilities seem endless. This exploration focuses on stovetop mac & cheese, a classic and versatile method. The principles discussed here, however, should apply to most mac & cheese variations.
The key to a perfect mac & cheese lies in understanding the science behind it. At its core, mac & cheese is an emulsion of cheese and a warm liquid, coating the pasta for maximum cheesy flavor. This emulsion hinges on four key variables: the cheese, the liquid, the emulsion stabilizers, and the pasta.
The cheese and liquid are the primary components of the emulsion. Emulsion stabilizers, such as sodium citrate, starches (like corn or pasta starch), acids, butter, roux, or even xanthan gum, help create a smooth, silky sauce that clings to the pasta. The ratio of these ingredients dictates the final taste and texture of the mac & cheese.
Exploring each of these variables could easily fill several articles: the best liquids (water, milk, or cream), the most effective stabilizers, and even the ideal pasta shape. This article, however, is dedicated to the star of the show: the cheese.
The first experiment focuses on a cheddar cheese showdown. Four batches of mac & cheese were prepared, each using a different cheddar: Velveeta (processed cheese), medium cheddar, sharp cheddar, and extra sharp cheddar. Each batch used consistent amounts of pasta, evaporated milk, and cheese.
The pasta was cooked, drained, and divided into bowls. Each sauce was prepared individually by simmering evaporated milk with the chosen cheese. The results were kept in a water bath to maintain a consistent temperature for tasting.
Four bowls of mac and cheese made with different types of cheddar.
The tasting revealed distinct differences in texture, aroma, and taste. Velveeta produced the smoothest texture but lacked the complex cheddar flavor. The sharp and extra sharp cheddars delivered the desired cheesy punch but resulted in a slightly dry, grainy texture.
The second experiment aimed to solve this dilemma: how to achieve Velveeta’s smoothness with the rich flavor of extra sharp cheddar. The goal was to find the perfect ratio of a melting cheese (like Velveeta) and a flavoring cheese (extra sharp cheddar).
Before diving into the experiment, it’s crucial to understand the difference between melting and flavoring cheeses. Melting cheeses are typically high in moisture or soft, like young cheddar, mozzarella, or American cheese (which often contains emulsifiers). They melt easily and create a smooth base for the sauce.
Flavoring cheeses, on the other hand, are chosen for their distinct taste profiles. These can include aged cheeses, smoked cheeses, or even cheeses with bold, funky flavors.
A Venn diagram showing the overlap between melting and flavoring cheeses.
Four more batches of mac & cheese were prepared, each with varying percentages of extra sharp cheddar mixed with Velveeta. The ratios tested were 0%, 25%, 50%, and 75% extra sharp cheddar.
The results were clear: the 50/50 blend emerged as the winner. It offered the perfect balance of creamy texture and robust cheddar flavor. The 75% extra sharp cheddar batch was also delicious but had a slightly drier texture.
Four bowls of mac and cheese, each with a different ratio of Velveeta and extra sharp cheddar.
This experiment demonstrated the power of combining melting and flavoring cheeses. The Velveeta provided the desired smoothness, while the extra sharp cheddar delivered the intense cheesy flavor. The 50/50 ratio offered the best of both worlds.
While the 75% extra sharp cheddar option was appealing to those who prefer a sharper flavor, the slight dryness might be a drawback. Adjusting the liquid content could potentially mitigate this issue.
This exploration into the world of mac & cheese cheese provides valuable insights for crafting the perfect bowl. Experimenting with different cheese combinations and ratios is encouraged – the possibilities are endless. By understanding the roles of melting and flavoring cheeses, you can tailor your mac & cheese to your exact preferences.
