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1. #BEST CHEESE FOR MAC AND CHEESE MILD OR SHARP TO MELT HOW TO#
2. #BEST CHEESE FOR MAC AND CHEESE MILD OR SHARP TO MELT PLUS#

I mix the buffalo sauce into the cheese before adding anything else so you can test the sauce for flavor. If you’re a buffalo lover or want your Mac and cheese to have a pronounced buffalo taste, I would add 3/4-1 cup of sauce. It’s prob the most crowd-pleasing amount because it’s not spicy or overpowering. I used half a cup for a mild and subtle buffalo kick. How much buffalo sauce you use is up to you. Gruyere, Gouda, and Mozzarella are solid choices too. The Fontina is a good base Cheese thanks to its creaminess and mild flavor. Extra sharp white Cheddar with a mild yellow Cheddar for added color. The cheese pairing is totally up to you, but this is my favorite.

#BEST CHEESE FOR MAC AND CHEESE MILD OR SHARP TO MELT PLUS#

I like to use a blend of sharp and mild Cheddar cheeses, plus a more mild Fontina. It will melt in about 30 seconds as opposed to cubing or slicing. I buy my favorite sharp Cheddar cheeses and shred it myself. The shredded cheese will melt into the roux really quickly. You don’t want to burn the flour.įrom here we can slowly add warm milk and shredded cheese. The key is low heat and constant whisking. Start by melting butter on low heat and whisking in flour, one tablespoon at a time until a thick paste forms. I prepare the roux and cheese sauce all in a cast iron skillet. It helps the cheese sauce yield a creamier texture. A roux is a thickening agent consisting of melted butter and flour. This is technically the “trickiest” part of the recipe. We’re looking for pulled pork or chicken consistency. A regular chicken breast will also work, but be sure to shred it well. Rottisure chicken works the best since it’s so tender and you can shred it up with your fingers. I like the addition of chicken, it adds a little protein, but you can absolutely leave it out if you want to simplify the process or skip a run to the grocery store. All mixed together in a cast iron skillet and baked topped with extra cheese and crushed garlic butter croutons for a crunch. It starts with a roux, shredded sharp Cheddar cheeses (it melts like a dream come true), shredded rotisserie chicken (super tender), and fully cooked macaroni elbows. This is essentially a basic stove-top macaroni and cheese recipe with the addition of buffalo sauce and shredded chicken.

#BEST CHEESE FOR MAC AND CHEESE MILD OR SHARP TO MELT HOW TO#

How to Make Buffalo Chicken Mac and Cheese It’s hearty, delicious, and the ultimate comfort food. We’re blowing Kraft out of the water with fresh sharp Cheddar cheese and buffalo sauce. Creamy, cheesy buffalo chicken mac and cheese made with sharp Cheddar cheeses, crushed Texas toast croutons, shredded rotisserie chicken, and buffalo sauce. I may receive a commission if you click a link and purchase a product I recommend.