“Sweet lord, I see pulls of cheese!” one tester proclaimed. There are four of them, actually: cheddar, havarti, Gouda and Swiss. Tasters loved the real cheese in this mac.
#Brand names of the best cheese for mac and cheese mac
Joe’s Diner Mac & Cheese from Trader Joe’s. (Tom McCorkle for The Washington Post food styling by Lisa Cherkasky for The Washington Post)ġ. Joe’s Diner Mac & Cheese from Trader Joe’s was cheesy salvation. Middle of the pack: Marie Callender’s Vermont White Cheddar Mac & Cheese, Evol Truffle Parmesan Mac & Cheese, Devour White Cheddar Mac & Cheese with Bacon, Stouffer’s Cheddar & Goat Cheese Mac, Lean Cuisine Marketplace Vermont White Cheddar Mac & Cheese, Blake’s Farmhouse Mac & Cheese. “It wasn’t awesome then, either.” “It is a microwave product, through and through.” “Oh, good, more orange.” This is “’90s school lunch mac and cheese,” said one tester. “It tastes like the color gray.” It earned an average score of 1 in cheesiness. “It looks like cheese soup with pasta in it,” said one taster, and it “seem like this is an extra thick pasta designed to stand up to the microwave,” noted another. It “looks radioactive,” is “congealed around the edges,” and “looks like it was spontaneously created in a microwave.” “How can something that tastes like nothing taste so bad?” “This is vile.” When asked to grade various attributes of this mac and cheese on a scale of 1 to 5, several testers awarded zero points. And if you want to make your own mac and cheese from scratch, click here. Here are the mac and cheeses that made us the happiest - and a few that made us wonder how pasta and cheese could go so wrong. In a blind tasting, a small panel of colleagues judged both the frozen and dry boxed versions of each product according to their taste and cheesiness - and those scores did not necessarily go hand-in-hand! Some brands that ranked high on taste were low on cheesiness and vice versa. We prepared them according to the instructions, even though we knew some of them could probably be jazzed up with a little extra butter. We bought 12 frozen microwaveable mac and cheeses, and eight dry boxed brands with either powder or liquid squeeze cheese sauces. And after a few tastes of these mac and cheeses, we wondered whether that ocean was actually orange and whether we were drowning in it.
Cheese is good.īut when we set out to try some of the most popular store-bought macaroni and cheeses, we quickly learned: The difference between a good mac and cheese and a bad mac and cheese is as vast as the ocean is wide. Cheese can forgive the sins of mediocre pasta. The cheese in both scenarios may be of questionable provenance, but they’re both smothered in it. You might think, at first glance, that mac and cheese falls under the same tired adage as pizza: Even when it’s bad, it’s still pretty good.
Photo by (Stacy Zarin Goldberg for The Washington Post food styling by Lisa Cherkasky for The Washington Post)
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