Brie works well too, just make sure you remove the rind before mixing it in. Other classics include Gouda, Muenster, Parmesan, fontina, Havarti and Monterey Jack. Gruyere is a classic addition because it melts much like Cheddar, but has a lovely nutty flavor.
What 3 cheeses go well together for mac and cheese? Evaporated milk contains protein micelles, which help keep an emulsified sauce smooth and creamy. Cooking in water and adding evaporated milk toward the end fixes this problem. Cooking macaroni in a small volume of water concentrates the starch from the pasta, helping the cheese form a creamy emulsion. Why use evaporated milk in mac and cheese? Whisk the sauce vigorously for about 10 seconds this may be enough to repair a cheese sauce that’s just beginning to curdle. You may also add a splash of wine, beer or cream.
Why use evaporated milk in mac and cheese?.
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