Not all types of cheese are created equal, especially when it comes to mac and cheese. Picking the right variety will determine how tasty your mac and cheese will be. Cheddar, gouda, and cream cheese are usually considered the best possible choice, but can you guess which ones are the worst?
Pre-Shredded Cheese
When it comes to mac & cheese, you should be using the type of cheese that does a great job melting with your macaroni. Pre-packaged shredded cheeses don’t fall under that category, because they’re usually loaded with preservatives that are supposed to keep it fresh for longer.
Feta Cheese
Feta is one of the tastiest cheese varieties that comes with a long list of different uses, but using it in mac and cheese isn’t one of them. The tricky thing about feta is that it doesn’t have the moisture level required to make amazing mac and cheese, so it will have trouble melting properly.
Queso Fresco
Queso fresco shouldn’t be used in mac and cheese for the same reasons as feta. It doesn’t melt well, and it will just leave you with tiny clumps of cheese in your macaroni. Kasseri, paneer, and cotija are also best avoided for the same reason.
