For a simple dish, macaroni and cheese it can be quite complex under the surface. There are so many ways to make it, especially when it comes to the type of cheese you choose. When we asked our Test Kitchen pros to share their number one choice for cheese, they just couldn’t commit. Here are the results.

What is the best cheese for macaroni and cheese?

A mix is ​​best. Our Test Kitchen staff were unanimous in saying that a blend of cheeses does the best mac and cheese. Like an apple pie made with Granny Smiths and Honeycrisps, using multiple types of cheese gives the mac and cheese a more complex and balanced flavor. However, the types of cheeses they prefer are very different depending on who you ask.

Why a mix is ​​best

“I always like to use a mix of several cheeses and balance the flavorful cheeses with the melted cheeses. At home, my go-tos are usually cheddar, gruyere, and parmesan. But if I had to pick just one, it would be good. quality Sharp Cheddarbecause it’s also flavorful and melts nicely,” says Nicole Hopper.

“I like to use a mix of cheeses—ones that have a strong flavor to balance out the creamy varieties like Cheddar or Gruyere, but I also use a mix of super gooey cheeses like fontina or mozzarella,” says Melissa Gray.

“I usually use a combination of cheeses, and some of my favorites include very sharp yellow cheddar, colby jack, and Monterey jack. I often like to slip some smoked cheddar in there too; it gives your mac a bacon essence without the meat involved. If I’m making Baked Mac and Cheese, I like to sprinkle some shredded, partially skim mozzarella between the layers for all the cheesy magic,” says Tricia Stuedeman. “I also know the argument can be made that it’s not a cheese, but I think there’s a place for Velveeta in the Mac universe. It gets a certain silkiness when mixed into a poppy, which makes it nostalgically reminiscent of the box poppy that many of us grew up with in the best way.”

The most important tip that everyone agreed with

Grate the cheese yourself. Whatever type of cheese you prefer, choose a block rather than bagged.

“I think it’s worth the time to grind it fresh; a lot of times, the pre-shredded stuff includes anti-caking agents that can keep your sauce from getting as smooth as you want it to be,” says Tricia Stuedeman.

Tasty Mac and Cheese Recipes to Try