I love mac ‘n cheese; it’s the ultimate comfort food for me. But I’ve always had difficulty cooking with cheddars (they seem to separate on me no matter what I do) and I’m not too much a fan of the American cheese/Velveeta variety of mac ‘n cheese. Since there are so many wonderful cheeses available now, I thought I’d try my hand at creating a mac ’n cheese using a different combination of cheeses (that was a couple of years ago now).
I ended up thinking of it “thematically” (or, rather, by nationality). What worked best for me and has turned into a “signature dish” for me is mac ‘n cheese made with Italian cheeses. They provide all the attributes that I find a good mac ’n cheese should have: sharpness/bite; saltiness; smoothness; milkiness. Now, whenever DH and I are invited to friends’ homes, I am asked to please bring the mac ’n cheese!