This is the way I have always made mac and cheese, no cheese sauce, just nice stringy cheese with the macaroni.
Use any firm flavourful cheese, such as Jarlsberg, Emmenthal, Gruyere or Gouda, or semisoft cheese, such as Oka or Havarti.
Perk up your fave veggies with our velvety five-ingredient cheese sauce! Use at least a medium Cheddar for this simple cheese sauce, or try a sharper old or extra-old cheese for a bolder flavour. Serve over steamed veggies, such as asparagus, broccoli, brussels sprouts or baked potatoes.
A smaller amount of light old Cheddar-style cheese adds flavour with less fat than a larger amount of mild cheese.
We're using Canadian Fontina but you could use another semisoft Canadian cheese such as Swiss or, for a more concentrated mushroom flavour and robust cheese flavour, Mushroom Oka cheese.
Janice Beaton loves good cheese, which led her to open Janice Beaton Fine Cheese just three years ago in Calgary. Besides the large selection of carefully chosen Canadian and European cheeses and other fine-food products, the store also widely promotes local products, such as organically grown heirloom-seed tomatoes. Recent and popular additions to the store are in-house prepared frozen foods, the most in-demand item being this macaroni and cheese, made with blends of cheese from the store. Beaton always likes to include a sharp and tangy cheese in the mix for extra flavour and combines at least two different cheeses, although she says using all old Cheddar or Gruyère will make a fine dish, too. She encourages you to experiment with favourite cheeses; just remember to use ones that melt well.
Our Cauliflower Mac & Cheese is topped with garlicky, buttery bread crumbs.
This fruity topper is divine with cream cheese on crackers. Or spoon it over a round of Brie cheese and warm just until melting. – Heather Howe
Asiago will give a sharper cheese flavour than creamier and milder Fontina.
