When making the sauce, use the standard above: Bring it to “just boiling”, period. It thickens and absorbs as it bakes in the oven. It will be a creamy-textured sauce when mixed with the macaroni. An update of my review: Many reviewers are saying the sauce never ‘gets thick’. Remove from heat and let set for a couple minutes before adding the cheese, this prevents the cheese from melting too hot and getting 'grainy'. As for a floury taste if you cook the sauce until it is 'just boiling' it will alleviate the problem (don't reduce the flour or it will never get thick). Alpine cheese brings nutty rich warm flavors and creamy texture.Very good! One of the best mac & cheese recipes I've used.Emmentaler and swiss cheese are good all-around staples.

Brick, a Wisconsin classic since the 1800's, offers a mild and nutty flavor as a young cheese, and increases in pungency and tanginess as it ages.Feta brings a tangy Mediterranean feel.Pepper jack cheese adds a kick of spice, but not so much that the kids will complain.Parmesan makes a great cheesy crust when sprinkled on top before baking.Gouda - the aged varieties have stronger, pungent flavors, while a smoked Gouda can take your mac up a notch or two.Havarti comes with herb and spice blends that bring eclectic flavors with buttery meltiness.Cheddar brings sharp, complex flavors and a smooth creamy texture – you can never go wrong with mac and cheddar.Oaxaca cheese, a Wisconsin made favorite, often called the mozzarella of Mexico, adds a Mexican or Southwest vibe.Mascarpone is an Italian-style double- or triple-cream soft cheese that can help create an unbelievably velvety finish.Mozzarella, with its oozy, stretchy texture, is a perfect for any pasta.Baby swiss is a natural creamy melting cheese.

Fontina is a crowd-pleasing melter that's a natural for any pasta dish.

Here are some of the Wisconsin cheeses that we think can help you find your own macaroni and cheese nirvana.

Pairing two or more cheeses to get the perfect balance of gooey warmth and bold flavor is the key to killer macaroni and cheese. But if you use big-flavored cheeses that don't melt well, you may pull a rubbery, clumpy, oily mess out of the oven. You need cheeses that melt well to get that creamy flow, but melters often have milder, subtler flavors that get lost in a big, hearty dish. Here's a tip straight from our Master Cheesemakers: it takes more than one kind of cheese to make great macaroni and cheese.

Mo bechamel macaroni and cheese