What’s the best cheese for mac and cheese?

Q. What cheeses do you recommend for mac and cheese?

A. Traditionally featuring elbow macaroni enrobed in a cheesy sauce, mac and cheese is a dish that is easy to love. The most straightforward of recipes will call only for cheddar, which, while lovely on its own, can result in a dish that’s one-dimensional. For an even better mac and cheese, use a combination of cheeses for layers of the flavor.

Generally speaking, which types you include is a matter of personal preference. However, the main characteristic you want to consider is how smoothly a cheese melts into a sauce.

A cheese’s meltability is influenced by a number of factors, including levels of fat and moisture. Higher-fat cheeses, such as brie or blue cheese, generally melt easier than lower-fat ones, such as cottage cheese or ricotta. Drier cheeses, such as aged cheddars or Parmesan, won’t melt as well as those with higher moisture content, but some cooks still include them in the mix for flavor. And then there are some types of cheese — I’m looking at you, Halloumi and feta — that may only soften and not turn into a smooth, luxurious sauce, but even that won’t deter some cooks.

Some of my personal favorites to include in mac and cheese are various types of cheddar, Gouda (I particularly love the smoked variety) and Monterey Jack. Some people also like to incorporate mozzarella for a good cheese-pull moment. And for the creamiest possible mac and cheese, I recommend incorporating a processed cheese, such as American cheese or Velveeta, in the blend. (Trust me on this.) These types of cheese contain sodium citrate, a melting salt, which can turn any type of cheese into a smooth sauce.

Whatever cheese you decide to go with, remember to shred your own (bagged shredded cheese typically includes additives to prevent clumping, but they can also hinder melting); add it to the sauce in small amounts; and do not boil the sauce, which can cause it to break.