An overview of Food Networks mac and cheese roundup reveals that most recipes have one type of cheese in common: sharp Cheddar. This dichotomy explains why mac and cheese recipes often call for not one, but several types of cheese.īut there is one go-to that youll almost always see. Aged and funky blocks are tricky melters but add a lot of complex cheese flavor to the dish.

Generally, young and processed cheeses melt smoothly but taste bland when theyre mixed with a few pounds of pasta. When youre cruising down the cheese aisle, two factors to consider are meltability and flavor. We will not only look at their consistency and flavor but also how to substitute them and some extra tips to keep in mind when doing so. Today we will look at some of the best substitutes for milk in mac and cheese. Plant-based options include coconut milk, almond milk, and soy milk. These include dairy-based products like cream cheese, sour cream, and yogurt. So, what are the best substitutes for milk when making mac and cheese? Any creamy or milk-based product is a great substitute for plain milk in mac and cheese, be it animal or plant-based. Is there anything better than a good old plate of homemade macaroni and cheese? Its a very quick and easy dish to make, has a ton of variations to the recipes, and is an extremely delicious and filling meal.īut sometimes macaroni and cheese can become a bit boring, repetitive and bland, so why not change it up? The easiest way to add some variety is by changing the flavor profile of the sauce or by substituting the milk.

Seasonings feel free to add in additional seasonings that you love in your mac and cheese.

Monterey Jack, Pepper Jack, Colby, Gruyere, sharp cheddar any and all!

Cheeses As with most mac and cheese recipes, the types of cheese called for are not the only ones you can use.

Just note that I can only vouch for this recipe as written.

However, feel free to test out different proportions of those liquids, or try out different liquids.

Cooking Liquids like I mentioned above, I prefer the taste and consistency of chicken broth, evaporated milk and heavy cream.

Just note that different pastas will have slightly different cook times, so use the recipe times as an approximate. But any short-cut pasta works just as well! Medium shells, penne, rotini, etc.

Pasta Shapes to mimic the classic recipe, I normally use elbow pasta.

Best cheese for mac and cheese