Oct 27, 2015 - Mac and Cheese 101: 8 tips to make perfect macaroni and cheese every time. This Mac and Cheese Masterclass is the latest installment in my. The best cheeses to use in your homemade mac & cheese. Classic sharp cheddar: always a crowdpleaser. Complex Gruyere adds mature flair. Smoked Gouda lends meaty flavor (minus the meat) Monterey Jack: mild and pleasing with creamy results. Brie: creamy, decadent dream come true. Aged cheddar and Parmesan. Gaga for goat.
Mac and cheese always sounds good, right? It's a barbecue-joint staple and favorite for home cooks of all ages. And it's one of the most searched recipes on Epicurious as soon as chilly weather sets in. Sadly, we've been disappointed too many times by a gloppy, bland cheese sauce or—what's worse—a dry, gritty mess.
What we want in our mac and cheese is perfectly cooked pasta. Enrobed in a rich, velvety cheese sauce. With a light, crunchy topping.
What kind of breadcrumbs? What other flavors enhance rather than detract from all this cheesy goodness? Our Test Kitchen decided to study the popular recipes on our site in order to create our own recipe. Here's what we learned.