Using cheese in mac and cheese doesn’t have to be complicated. The right balance of cheeses is a work of art. I’m going to show you how to make sure every bowl of mac and cheese that you create integrates beautifully to showcase all of …Read More
One of our favorite local restaurants makes these breakfast skillets that are to die for. My regular order includes potatoes, fried chicken, ham, peppers, and an egg all topped with hollandaise sauce. It’s not your typical breakfast fare, which is why I love it. Obviously …Read More
There’s magic in combining different flavors of cheeses together to create the perfect mac and cheese recipe. I’ve been making mac and cheese for a long time, and I’m still excited every time I create a dish where everything just works. Today I proved this …Read More
When I mention this website to local friends, they always ask if I’ve had the Tap Mac at Tallgrass Taphouse. It’s an institution and for good reason. This mac and cheese is packed with interesting flavors you don’t see in typical mac and cheese fare, …Read More
Parkside Station is Manhattan’s newest restaurant and as regular patrons of Little Batch Company, we had to check them out. They offer a varied menu that changes dependent on the time of day you visit, guaranteeing a unique experience every time you go. You’ll have …Read More
Treeline mac and cheese is creamy, packed with flavor, and the perfect introduction to a new cheese. This week I had the opportunity to learn about Treeline, a brand new raclette-style cheese that is made in Wisconsin and aged by Murray’s cheese in New York …Read More
We’ve been keeping imitation crab on hand for an easy protein to throw in while we’re cooking and I couldn’t pass up the chance to add it to this three cheese crab mac and cheese. I snagged the 12 days of Cheesmas box from Cheese …Read More
It’s the last day of the Aldi cheese advent calendar and they finished with a bang. This black truffle cheddar and aged havarti mac and cheese is everything you’d want from a Christmas Eve pasta. It’s packed with flavor and perfectly creamy. Using Cheese in …Read More
It’s the 23rd day of Christmas and our mac and cheese recipe for today is a goat cheese and caramelized onion cheddar mac and cheese. Topped with green hot sauce from Melinda’s, this mac and cheese is as pretty as it is interesting. Using Cheese …Read More
It’s day 22, and our next recipe is an aged gouda and Colby mac and cheese. This dish is packed with flavor and topped with crispy onions for a great entree or side. Using Cheese in Mac and Cheese When you take a bite of …Read More
Our 21st day recipe is a Mimolette and Parmesan mac and cheese. Topped with Asiago crisps and mini croutons, this recipe is sure to please. Using Cheese in Mac and Cheese When you take a bite of cheese, pay attention to when the flavor starts …Read More
Day 20’s recipe in the Aldi cheese advent calendar is a sweet English cheddar mac and cheese topped with Parmesan crisps. Using Cheese in Mac and Cheese When you take a bite of cheese, pay attention to when the flavor starts to come through. Sometimes …Read More
Our day 19 recipe from the Aldi cheese advent calendar is an extra mature cheddar and aged havarti mac and cheese. Using Cheese in Mac and Cheese Pay attention to when the flavor starts to develop when eating cheese. Sometimes it’s immediate but fades away …Read More
This is my OG mac and cheese recipe. If you make no other recipe from my site, make it the Simple Stovetop Mac and Cheese Recipe. It will convert even the most discerning of mac and cheese fans to making their own mac and cheese. A blue box isn’t necessary to get your mac and cheese fix.
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Extra sharp cheddar serves as the opener. I stock the generic Kroger brand in my refrigerator, but Tillamook makes a fabulous version if you can’t find anything but mild. Make sure and buy a solid block of cheese to shred later. Pre-shredded cheese contains anti clumping agents that keep your cheese from melting together. This is awesome for grocery stores who need to keep the cheese pretty on the shelf before selling it. It’s nice for sprinkling on your baked potato, but it won’t melt into a smooth sauce the way fresh grated cheese will.
Parmesan is the closer in this recipe. It rounds out the bowl beautifully and extends the cheesy flavor from the cheddar through the end of the bite. Like cheddar, I always keep parmesan in my fridge for a mac and cheese emergency. It works well in other recipes I make and is always ready to serve as a closer no matter which opener cheeses I bring home.
The Simple Stovetop Mac and Cheese recipe is perfect for mornay sauce beginners and will help you buy all of the ingredients needed to explore the depths of mac and cheese through any cheese in the store.
