>>21701751
>Cheddar. If you make it properly with a separate bechamel, the texture of your cheese won't matter and you choose your cheese based only on flavor.
Thanks the bechamel base is what I'm gonna do and I'm waiting to see what's going to be on sale closer to Turkey Day but I'm thinking a 50% Sharp English Cheddar according to:
https://www.youtube.com/watch?v=aV0Wq-aYAeY&t=857s
25% Gruyere for nuttiness, & 25% Fontina/Brie for Creaminess along with either Parm Reg or Pecorino Roman for the top. I've also been mulling over picking up some Oaxacan or Full-fat Low-Moisture Mozzarella as I've seen several recipes mixed shreds of it still cold/room temp into the mixed macaroni/cheese in the casserole dish before it goes into the oven for added cheese stretch.