Others-think Parmesan, smoked Gouda and any kind of cheddar, whether white or orange, sharp or aged-have deep flavor. Some-such as Gruyère, Emmental and Comté-are known for their superior meltability. The thinking behind the double (or triple, or quadruple) dose is based on the fact that different cheeses have different strengths. The common thread among some of the most beloved mac and cheese recipes out there is a combination of at least two different types of cheese-and as many as four. No surprise, probably: It's in the cheese-or, more accurately, chees es.
There's one element, though, that will make or break a from-scratch version. There are as many ways to make mac and cheese as there are opinions on homemade versus boxed (our take: there's a time and a place for both!).
