The cheese you’re using can make or break your mac & cheese, and that’s why it’s extremely important to pick the right type. Cheddar, gouda, and cream cheese are some of the best options, but here are three that you should avoid at all costs. Don’t make these mac & cheese mistakes.
Feta Cheese
Feta is one of the most delicious types of cheese, but it simply doesn’t mix well in this dish. Feta and similar cheeses don’t have the proper moisture level for mac & cheese and you’ll have to deal with tiny clumps of cheese along the way since they won’t melt properly.
Pre-Shredded Cheese
You need a type of cheese that melts well in your mac & cheese and pre-packaged shredded cheeses just won’t do the trick. They’re packed with preservatives that are supposed to keep them fresh and stop them from sticking together and this may lead to lumpy mac & cheese.
Queso Fresco
Just like feta, queso fresco is one of those types of cheeses that simply doesn’t melt well. Kasseri, paneer, and cotija also fall under this category and it’s best to avoid them when it comes to mac & cheese since they’ll just end up ruining your dish.
