Together, they can thicken any liquid you can imagine. It sounds a bit intimidating, but a roux is simply a combination of fat (usually butter) and flour. If, however, you’re allergic or just not a fan of eggs, you can make a roux to thicken the sauce instead.
For that unique, moldy flavor, add in a few blue cheese crumbles.Īs this is a traditional southern mac and cheese, you’ll use eggs to make the sauce rich and creamy. Parmesan doesn’t melt well, but it makes for a great topping as it turns into a crisp, nutty exterior. It has a mild flavor, so it won’t overpower the cheddar, but it does wonders in making the sauce ridiculously rich and creamy. 
If ultimate creaminess is what you’re after, consider adding some cottage cheese. For a stretchy, stringy experience, throw in some mozzarella to the mix. For ooey-gooey goodness, go for melty cheeses such as Monterey Jack, gruyere, Swiss, and gouda. Its sharp flavor also balances out the richness of the butter and milk wonderfully, such that you don’t only get a one-dimensional, fatty taste. Where other cheeses result in a gritty mac and cheese, sharp cheddar yields a luxuriously smooth and creamy cheese sauce. Paula Deen’s recipe uses just one: sharp cheddar, and for good reason. In my opinion, there’s no wrong cheese when making mac and cheese.īut depending on the flavor and consistency you want to achieve, consider these options.Īlso, don’t feel like you need to limit your choice to just one kind of cheese. What’s the Best Cheese for Mac and Cheese? Hers is a one-of-a-kind mac and cheese that any mac and cheese addict should definitely try. This unique technique is a lot easier than the traditional method, and more importantly, it yields impressive results. It seemed odd to me too, but it worked like a charm! It’s a southern-style mac and cheese where instead of making a roux, you’ll use 3 eggs to create a thick and creamy sauce. Try it and see for yourself – you won’t regret it. Trust me, it’s a fool-proof way to mac and cheese heaven. Here’s why Paula Deen’s recipe is a must-try: it uses a strange technique to make a ridiculously creamy sauce that’s so much easier than making the usual roux. If this isn’t a testament to how much I love mac and cheese, I don’t know what is. 
I have already featured several copycat mac and cheese recipes, yet here I am again with another one.
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