They say there are two kinds of people in the world: those who prefer baked mac and cheese and those who love stovetop. The baked mac buffs love the slightly crunchy texture you get from sprinkling breadcrumbs, bacon, or shredded cheese on top of the dish. Stovetop devotees prefer their mac and cheese ultra-creamy.
Ask a Wisconsinite if they prefer stovetop or baked mac and cheese and the answer will probably be "yes." It's impossible for us to say "no" to any mac made with Wisconsin Cheese. That's because our cheese is simply the tastiest, highest-quality, most award-winning cheese on the planet. We'll never turn down a chance to enjoy mac and cheese made with Wisconsin cheddar, gorgonzola, gouda or Colby – baked or stovetop is just fine with us.
That said, we've made a lot of baked mac and cheese in our time. So, we know it's easy to deliver a dish that's full of both crunchy texture and creamy goodness. Check out the baked mac and cheese recipes on our website for inspiration or read on for tips on how to satisfy everyone with baked mac and Wisconsin Cheese.
Here are a few of our favorite recommendations for making baked mac and cheese even better.
People have likely been combining pasta and cheese for hundreds of years, if not millennia. The earliest recipes for macaroni and cheese appeared in Italy in the 14th century, and the first modern recipe for baked mac and cheese was published in an English cookbook in the late 18th century.
A great baked mac and cheese dish needs a melting cheese to deliver the creamy, bubbly goodness we all expect from our mac. Monterey Jack, fontina, baby swiss, or mascarpone are all great options. But because many melting varieties have a milder taste, you'll also want a cheese that brings a lot of flavor. Try parmesan, bleu cheese, smoked gouda, or havarti. Cheddar or gruyere cheese are a few of the varieties that both melt well and are big on flavor.
You can make mac and cheese on a stovetop by creating a milk-based sauce and slowly adding cheese and cooked noodles. Lots of people also enjoy crock pot mac and cheese and instant pot mac and cheese recipes.
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We may be a teensy bit biased, but we think Wisconsin has the best baked mac and cheese. Or rather, the best baked mac is made with Wisconsin cheese. We are the State of Cheese, after all, producing one-quarter of the cheese in America and nearly half of all artisan cheese. Our cheesemakers have been obsessively making cheese nonstop for 180 years – since before Wisconsin was even a state – and every Master Cheesemaker in America has called Wisconsin home at one time or another. And we have more than 5,500 cheese awards on our mile-long mantle that prove we make the tastiest, highest-quality cheese in the world. That's more than any other state in the nation, and more than any other country in the world.
So, next time you're fixing a batch of baked mac, make sure that chunk of cheese you're using has a Proudly Wisconsin Cheese badge on the label. That's when you know your mac and cheese will be living the best version of itself.
Craving award-winning aged cheddar, pining for parmesan, or searching for a new cheese to try? The world’s best cheese is just a click away! Explore our directory of Wisconsin cheesemakers and retailers who offer online cheese shopping and get cheese shipped right to your door. What are you waiting for?
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In Wisconsin, we make more flavors, varieties, and styles of cheese than anywhere else in the world. We believe in tradition, producing everything from Italian classics, like parmesan and ricotta, to swiss cheese and cheddar varieties. But every Wisconsin cheesemaker is an innovator as well, which is why we have so many Wisconsin originals, like colby and muenster. Whether it’s a grilled cheese sandwich, potatoes au gratin, or a charcuterie board, Wisconsin cheese makes every dish and recipe tastier.