It's what I put in the recipe: Medium Cheddar plus Extra Sharp Cheddar. Let's keep it short and sweet, shall we? What is the best cheese combination for macaroni and cheese? Let's take a minute to answer some so you don't have to comb through the comments if you have a similar question about how to make this an easy mac and cheese recipe! FAQ for Southern Baked Mac and Cheese: As predicted, I've gotten a lot of questions about this recipe. You've been warned ( but if that's what you are looking for, go for it! ) Substitute gouda or fontina and you'll get more of a pan-style sauce. Using all Medium or Mild Cheddar will make it more gooey and bland. More extra sharp cheese, or substituting any lower fat cheddar, regular gruyere, etc will make the sauce gritty. You will, I know you will.īut I cannot be held responsible for how it turns out unless you use my exact recipe.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2016__11__20161028-baked-macaroni-cheese-sodium-citrate-vicky-wasik-20-3c17c4f84ad240998a417ed35aa61a08.jpg "southern mac and cheese with bread crumbs")
You can change the cheeses, you can change the milk.
For years I've been trying to figure out that exact combination of those basic macaroni and cheese ingredients to make a baked macaroni and cheese recipe that came out creamy enough for me, but still in that Southern Macaroni Pie Style for my classic-loving husband who always wants it from the local soul food restaurants.Ĭreamy but not saturated like a pan mac and cheese, this recipe is, in my humble opinion, the perfect macaroni and cheese.
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