The Best Mac And Cheese Recipes Follow This Rule

Honestly, what's better than a big bowl of macaroni and cheese? There are plenty of tricks to making the creamiest mac and cheese ever, including adding yogurt to the mix or cooking your pasta al dente. No matter the recipe, this comfort food favorite hinges on the meltability of the cheese. Cheese has the power to transform just about any pasta dish into a masterpiece. 

The science behind why some cheeses melt better than others is a fascinating interplay of moisture, fat, and protein structure. Cheese, a complex combination of milk proteins (mainly casein), rennet (a type of enzyme found in dairy products to help curdle the milk), bacterial cultures, and salt, undergoes a remarkable transformation when heat is applied. The protein matrix breaks down, liquifying the fat to yield that ooey-gooey texture we all love. This process, primarily influenced by the cheese's water and fat content, leads to the molten magic we relish in our mac and cheese.

Cheddar is an all-time favorite for macaroni and cheese because it strikes the ideal balance of moisture and fat with a mild, savory flavor. With just enough fat to create a creamy sauce that doesn't clump, medium and sharp-aged cheddars work beautifully. Gouda, Havarti, and Gruyère are also prized for their melting properties. Their semi-hard nature and moderate moisture levels ensure they melt smoothly. While Gouda and Havarti have softer, buttery profiles, Gruyère offers slightly nutty notes that can elevate the simplest serving of pasta.

Harder cheeses like Parmesan and feta have much lower moisture content, which makes them prone to separating or becoming grainy when heated. These cheeses have tightly packed protein structures that resist melting, making them less fit for cheese sauces. That said, Parmesan is a delicious topping for baked mac and cheese on which its sharp, salty flavor can shine. Crumbly and tangy, feta is better suited as a garnish for hearty dishes such as a Greek-inspired mac with spinach and roasted veggies.