Add we recommend you shred your own cheese. We chose extra-sharp cheddar to stand out in our béchamel sauce (more on that below). The parm brought a nuttiness that rounded out the cheddar flavor rather than distracting from it. We tried a few of these other cheeses in a blend with cheddar but the only one that still tasted iconic was this macaroni and cheese, which called for a combination of cheddar and parmesan. But we wanted our ultimate recipe to deliver classic mac and cheese flavor-meaning we wanted it to taste like cheddar.
Many recipes call for cheesy additions of gruyère, fontina, brie, gouda, and even blue cheese. Photo by Gieves Anderson, food styling by Anna Hampton Secret #1: Classic Cheddar is Better
