1. I like to use a mix of mozzarella (because it melts so well) and some cheddar or tasty cheese for flavour. But you could just skip the mozzarella - I don't recommend using just mozzarella (not enough flavour).
Other options: Gruyere, Colby, Monterey Jack, Pepper Jack, Provolone can be used in place of the cheddar.
AUSTRALIA: Do not use Tasty Cheese! I have found that some brands can result in the sauce being a bit floury. Some are ok, some are not - safer to say don't use Tasty Cheese!
2. This recipe is pretty forgiving as long as you take it off the stove before the sauce reduces so much it disappears! The liquid to pasta ratio is such that by the time the liquid reduces down to make a sauce, the pasta is just cooked.
* Pasta keeps cooking in the sauce after you take it off the stove. So take it off when it is still a teeny bit firm!
* The sauce thickens ALOT after you take it off the stove when you stir the cheese in and simply by stirring it. It is better to take the pot off the stove too early than too late.
* If you take the pot off too late at the sauce becomes too thick, just add a splash of milk or water. Easy fix!
* If you take it off too early, just pop it back on the stove.
3. I make my stovetop Mac and Cheese in one pot because I think it comes out better, using just the traditional ingredients. The reason is because the starch in the pasta releases into the sauce as it cooks, making it silky, glossy and it clings to the pasta. This is a technique used by Italians for all their pastas. Read more in the post!
4. My Baked Mac and Cheese is made differently, but you can bake this one too. Mix panko breadcrumbs with butter and parmesan, take the pot off the stove before it's done but enough sauce has reduced so the breadcrumbs will stay on top, then pop under grill/broiler for a few minutes. During this time the pasta will continue to cook. This recipe is very forgiving so don't stress if your timing is a bit out!
5. Nutrition per serving, assuming 5 servings. I only use a pinch of salt in this because I find the cheese is salty enough.