When making a bechamel into a cheese sauce, the vital thing to keep in mind is to cook the bechamel for about 10 minutes while whisking, then whisk in the cheese little bits at a time. But if you’d like to read more about it, you can check out this post. I’ve talked excessively in numerous different posts about making bechamel sauce, so I’m not going to get into too much detail here. Making Bechamel Sauce – The Base Of Mac and Cheese That small amount of funk and tang from the blue cheese stands out and balances the flavour of the mac and cheese. The blue cheese, which I used very little of, really sets this mac and cheese apart. The cheddar and the parmesan add the umami flavour that is often missing from mac and cheese, while the mozzarella adds a silky string texture. My cheese selectionįor this four-cheese mac and cheese recipe, I used sharp aged cheddar, a good quality full-fat mozzarella, Parmigiano Reggiano and a little bit of gorgonzola. It will not take that much more time or effort and it will make all the difference in quality. Buy good quality cheese and grate it yourself. Pre-grated cheese is dusted with an anti-clumping agent that will affect the texture of your mac and cheese. One vitally important thing is that you don’t use pre-grated cheese. It should be obvious but it isn’t always. Remember, the cheese you use matters-the better the cheese, the better the mac and cheese. I find that using four types of cheese allows me to add the maximum amount of flavour while also getting the gooey texture of a great mac and cheese. For my money, I prefer a four-cheese mac and cheese. That’s where the flavour and texture of the finished product come from. The essential part of any mac and cheese is the cheese. Remove the mac and cheese from the oven, let it sit for 10 minutes, then serve.