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7 cheese mac and cheese combines seven different cheeses like sharp cheddar, mozzarella, and Gruyere for rich flavor and creamy texture. Success depends on using freshly shredded cheese, cooking pasta al dente, and baking until golden brown. Store leftovers in airtight containers for up to 4 days or freeze for 2 months, reheating with added milk to restore creaminess.
Question | Answer |
|---|---|
What cheeses are best for 7 cheese mac and cheese? | Sharp cheddar, mozzarella, Gruyere, Asiago, Monterey Jack, Muenster, and Velveeta create the ideal balance of flavor and meltability. |
How do you prevent mac and cheese from becoming grainy? | Always shred your own cheese instead of using pre-shredded varieties, which contain anti-caking agents that prevent smooth melting. |
Can you freeze leftover mac and cheese? | Yes, freeze in airtight containers for up to 2 months, then thaw overnight in the refrigerator before reheating with added milk. |
What cheeses are in 7 cheese mac and cheese?
A great 7 cheese mac and cheese recipe uses a mix of cheeses for flavor and texture.
There is no single correct combination.
Most recipes balance sharp flavorful cheeses with creamy melting cheeses.
The famous Delilah Winder recipe uses a specific blend.
It includes sharp yellow cheddar extra-sharp white cheddar mozzarella Asiago Gruyere Monterey Jack and Muenster.
Many recipes also add Velveeta for a smooth creamy sauce.
Common Cheeses for Flavor
These cheeses add a strong tangy or nutty taste.
- Sharp Cheddar
- Extra-Sharp White Cheddar
- Parmesan
- Asiago
- Gruyere
- Smoked Gouda
Common Cheeses for Melting
These cheeses create a gooey stretchy texture.
- Mozzarella
- Monterey Jack
- Muenster
- Fontina
- Havarti
- Provolone
Cheeses for Creaminess
Velveeta is a popular choice for creaminess.
Its processed nature prevents the cheese sauce from breaking or becoming grainy.
Cream cheese can also be used for a tangy creamy base.
For the best baked mac and cheese always shred your own cheese.
Pre-shredded cheese contains anti-caking agents.
These powders stop the cheese from melting smoothly.
Buy blocks of cheese and grate them yourself.
This creates a superior cheese sauce for your macaroni.
How do you make 7 cheese mac and cheese from scratch?
Making 7 cheese mac and cheese from scratch requires a few key steps.
Start by gathering all your ingredients.
You will need 2 pounds of elbow macaroni.
Prepare all seven cheeses by shredding them from blocks.
Measure out 6 cups of half-and-half and 2 sticks of melted butter.
You also need 8-12 eggs depending on the recipe.
Salt and pepper complete the seasoning.
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil.
Add elbow macaroni and cook until slightly al dente.
This takes about 7-10 minutes.
The pasta will continue cooking in the oven.
Drain the pasta and keep it warm.
Step 2: Prepare the Cheese Mixture
Whisk eggs in a large bowl until frothy.
Add cubed Velveeta and melted butter.
Pour in 2 cups of half-and-half.
Add the warm macaroni and toss until the cheese melts.
The mixture should be smooth and creamy.
Step 3: Add Remaining Ingredients
Stir in the remaining half-and-half.
Add 3 cups of sharp yellow cheddar.
Mix in all the other shredded cheeses.
Season with salt and black pepper.
Toss everything together until completely combined.
Step 4: Bake
Pour the mixture into buttered 9x13-inch baking dishes.
A full recipe typically fills 2-3 baking dishes.
Bake at 325°F for 30 minutes.
Sprinkle the top with remaining sharp cheddar.
Bake for 30 minutes more until golden brown.
For a breadcrumb topping add it after the first bake.
Let the dish rest for 5-10 minutes before serving.
What are some tips for the best baked mac and cheese?
Shred Your Own Cheese
Always use block cheese.
Shred it yourself before you start.
Bagged pre-shredded cheese contains powders.
These powders prevent smooth melting.
Freshly shredded cheese makes a much creamier sauce.
Perfect Your Pasta and Sauce
Cook your pasta al dente.
Follow the package directions but cook for 1-2 minutes less.
The pasta finishes cooking in the oven.
This prevents mushy macaroni.
For a creamy sauce make a bechamel.
- Melt butter in a saucepan.
- Whisk in flour to form a roux.
- Slowly pour in warm milk or half-and-half.
- Whisk constantly until smooth and thick.
- Remove from heat and stir in shredded cheese.
Stir until the cheese melts completely.
Add cooked pasta to your finished sauce.
Some recipes use eggs instead of a roux.
This creates a firmer casserole style mac and cheese.
Bake to Perfection
Use the correct pan size.
A full recipe often needs two 9x13 inch pans.
Overfilling a pan leads to uneven cooking and spills.
Create a crunchy topping with breadcrumbs.
Mix panko breadcrumbs with melted butter.
Sprinkle the topping over the mac and cheese.
Bake uncovered for the last 15-20 minutes.
This makes the top golden brown and crispy.
How do you store and reheat leftover mac and cheese?
Leftover mac and cheese stores well but requires proper handling.
Storage Guidelines
Cool your mac and cheese completely before storing.
Place it in airtight containers.
Refrigerate within 2 hours of cooking.
Stored properly it keeps for 3-4 days in the fridge.
For longer storage freeze the mac and cheese.
- Freezer-safe containers work for short-term freezing.
- Freezer bags save space and prevent freezer burn.
- Wrap dishes tightly with aluminum foil for the freezer.
Mac and cheese stays good for up to 2 months frozen.
Label containers with the date for easy tracking.
Thawing Frozen Mac and Cheese
Move frozen mac and cheese to the refrigerator overnight.
This allows safe gradual thawing.
You can also thaw on the counter for 2-3 hours.
Never thaw at room temperature for longer than 2 hours.
Reheating Methods
Microwave: Place in a microwave-safe dish. Add a splash of milk or water. Cover and heat on medium power. Stir every minute until hot throughout. This takes about 3-5 minutes depending on portion size.
Oven: Preheat to 350°F. Add extra milk or cream to prevent drying. Cover with foil and bake for 20-30 minutes. Remove foil for the last 10 minutes for a crispy top. This method works best for large portions.
Stovetop: Place mac and cheese in a saucepan. Add milk and stir frequently over medium heat. This prevents sticking and burning. Heat until warmed through.
Signs Your Mac and Cheese Has Gone Bad
Check for these warning signs before reheating.
- Strange or sour smell
- Visible mold growth
- Slimy texture
- Discoloration
- Off taste when heated
When in doubt throw it out.