Fold in 2 cups of the cheddar-Swiss cheese blend.Reduce the heat to low and whisk in ½ teaspoon salt and ¼ teaspoon black pepper. Once you see bubbles, continue cooking and whisking for 2 minutes more, until the sauce thickens. Gradually whisk in the milk and cream and continue cooking and whisking until bubbles appear on the surface.Continue whisking until the mixture is smooth, bubbly and golden brown, about 1 minute. When the butter is melted, whisk in flour.
Melt the butter in a large saucepan or stock pot over medium heat. 
Prepare to make the cheese sauce by grating and combing the cheddar and Swiss cheeses. Drain, transfer to a large bowl, add the olive oil and stir to coat. Cook the pasta according to the package directions, stopping 1 minute before al dente. Coat a 3- or 4-quart baking dish with olive oil or cooking spray (I used a 3-quart baking dish). I prefer small tubes of pasta because the cheese sauce works its way into the noodle tunnels and each bite delivers tender pasta that’s both coated and filled with melty cheese. Kimchi in grilled cheese?: It’s the spicy, crunchy flavor boost we all need The best pasta for homemade mac and cheeseĮlbow macaroni is classic, but any pasta shape works for mac and cheese. Pick up blocks of cheddar and jack, grab your box grater (or food processor) and let the shredding begin. This coating also prevents the cheese from melting properly. Pre-shredded cheese is often coated with cellulose, an anti-caking agent that prevents clumping. Use blocks of cheese, not pre-shredded cheese sold in bags. You'll need a total of six cups of shredded cheese, so mix and match as desired. You can substitute a variety of cheeses, just choose a combination that delivers both the taste and gooeyness you want. Cheeses that work well in macaroni and cheese include fontina, mozzarella, Monterey jack, pepper jack, Colby, gouda, Gruyere, and American. In this recipe, I marry sharp cheddar and gooey Swiss in the cream sauce.
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