When it comes to macaroni and cheese the cheese is the second most important component to the recipe. I tested a variety of cheeses from sharp cheddar, mild cheddar, mozzarella cheese, Fontina, smoked Gouda, Gruyere, Parmesan and the list goes on. At the end of the day I really liked the combo of sharp cheddar paired with a mild mozzarella. I also prefer Cabot cheese of all the cheddar's. It’s the smoothest and melts the best. I’ve grated my own cheddar from a block as well as used the pre-shredded. I didn’t notice a difference, but every time I tested I used Cabot. So you might yield different results if you use another brand.