![]() The most crucial element of this casserole is the basic white sauce (aka béchamel), which serves as a creamy vehicle for all that cheese. Secret #2: Add Cream to Make a Super-Rich Sauce That bagged stuff at the grocery store usually has stabilizers, a drier texture, and less flavor than a hunk of cheddar does. 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
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