Cheese prefers the curvy pastas like macaroni, penne, cavatappi, rotini and rigatoni. Sleek, skinny noodles have no business in a mac and cheese recipe. But generally, you'll want to combine two or more cheeses to get the perfect balance of creamy goodness and tangy flavor. A few varieties have dual superpowers – cheddar or gruyere and other cheese fondue favorites are varieties that taste great and melt well. You want a cheese that brings a ton of flavor, and you'll need a cheese that melts like a dream. It takes two or more kinds of cheeses to hit a homerun with mac and cheese.
Ready to impress your diners with some heavenly mac and cheese? Don an apron, bring your imagination, and follow these guideposts on the path to mac and cheese nirvana. And for a few tips on creating Hall of Fame homemade mac and cheese recipe, read on. If you're looking for new takes on this most popular of dishes, our website is full of great ideas. And that means mac and cheese are destined to be partners forever. But when you have more than 600 styles, varieties, and flavors of Wisconsin cheese to choose from, there are virtually infinite ways to whip up a mac and cheese masterpiece. Trust us: here in Wisconsin, we've tried. You know what's especially great about mac and cheese? You'll never run out of different ways to make it. And last but most certainly not least: the tangy, gooey goodness of melted cheese. Mac and cheese has everything you want from a home-cooked meal. And who can deny the staying power of burgers and fries? But when it comes to the culinary duo that claims the hearts of diners young and old around the world, mac and cheese is the winner hands down. Peanut butter and jelly are right up there. In the Food Hall of Fame, there are lots of contenders for Best Duo.
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