When it comes to making the ideal mac and cheese, you could say it's all in the cheese. Or cheeses, because a mac and cheese with just one kind of cheese is going to be dull and disappointing. You need at least three (in my opinion) to make something worthwhile, four would be better, and five, well, five creates a mac 'n cheese with a unique depth and richness all its own. Technically what I made was 4 cheese, since I used a cheddar/Gruyere blend (and if you have a Trader Joe's near you, I highly recommend using 6 ounces of their Mélange cheese in this recipe in place of the 3 ounces of cheddar and 3 ounces of Gruyere). But who's counting. The important part is this mac is not want for cheese. Some cheeses were chosen specifically for flavor (Pecorino), others for texture and creaminess (American), and some (like the Camembert) serve double duty. With a dash of paprika and cayenne pepper, this is unlike any macaroni and cheese you've ever had (except maybe in your dreams, and please

Oct. 1, 2021, 11:26 a.m.

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