After what felt like an endless amount of testing for our quest to find *the* perfect recipe, we discovered which cheeses work best.and which ones to avoid at all costs. It seems obvious, but not all cheeses are good melters.

The main qualification we're looking for: The cheese has to melt well. The type you choose is extremely important for the taste and texture of the sauce. And the number one mistake when making it at home is using the wrong kind of cheese. If there's one thing we hate, it's a bad batch mac & cheese.