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Other classics include Gouda, Muenster, Parmesan, fontina, Havarti and Monterey Jack. If you love this sandwich, try adding these other ingredients to create an even more delicious sandwich: bacon, pesto and tomato slices, avocado and pico de gallo. Gruyere is a classic addition because it melts much like Cheddar, but has a lovely nutty flavor.
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This grilled cheese sandwich goes great with our Panera® Creamy Tomato Soup.Grill 5 to 6 minutes on each side until bread is lightly browned, cheese is melted and mac & cheese is heated through.Butter the second slice of bread on one side and place butter side up on top of sandwich. Bake your mac and cheese in a more shallow, wider dish if you want more of that crunchy top. Cheddar is best but add a melter like fontina, Monterey jack or some parmesan. Spice it up with jalapenos, a little salsa and pepper jack cheese. Make roux: In a large saucepan or in an ovenproof skillet (I use my 26cm/9' Lodge cast iron skillet), melt butter over medium heat. Add a pinch of cayenne pepper for some heat. Place 1 slice of cheese on top of bread, then mac & cheese, and other slice of cheese. Preheat oven to 180☌/350☏ (all oven types).Step 5: Place the bottom half of the slider buns in a greased 9×9-inch baking dish and place the seared burger patties on top. Make sure that melters like these guys make up at least two. Step 4: Sear the beef patties in a skillet for 3 minutes on each side, cooking in batches to avoid crowding. Make a roux by melting butter in a saucepan, adding flour, salt and pepper, and stirring until thick. Grate them up and use alone or as a canvas for crazy combinations. Cook macaroni according to package directions, then drain. Place bread butter side down onto skillet bottom. These young, high-moisture cheeses tend to be the best melters.