You can prepare dozens, if not hundreds, of dishes with macaroni and cheese, but the simple combination of these two ingredients will always be unbeatable.
Macaroni and cheese is usually prepared quickly, but even a simple dish can be enhanced if the right cheeses are chosen from the start. Which ones? Chef Rob Carmel shared his insights with Real Simple.
One Cheese Is Not Enough
Most home cooks use only one cheese — the one they find on the refrigerator shelf. However, Carmel believes that mixing several varieties yields a more refined result.
The professional suggests using:
white cheddar (50–60% of the total volume);
Gruyère (25–30%);
Parmesan (10–15%).
Don’t Forget the Sauce
It’s also a good idea to add a sauce to macaroni and cheese, such as béchamel, into which the cheeses are gradually incorporated in grated form — not all at once, but about half, with the rest reserved for serving.
Carmel recommended serving the pasta in layers, alternating sauce and grated cheese. The dish can be assembled in a dish and baked to create a crust on top.
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