Can you use Asiago cheese for mac and cheese?

Place macaroni, butter, salt,pepper, milk, mozarella cheese, and 3 cups of asiago cheese in casserole dish. Reserve 1 cup asiago cheese for later. Mix eggs in a bowl first and then stir into mixture. Cover casserole dish with aluminum foil or baking dish lid and cook 45 minutes at 350 degrees.

What are the best cheeses to make macaroni and cheese?

Best Cheeses to Use in Mac and Cheese

1. Cheddar. Cheddar is a staple for countless recipes.
2. Parmesan. Parmesan is a salty cheese with complex flavors.
3. Gruyere. Update your mac and cheese recipes to something more mature with Gruyere.
4. Brie.
5. Smoked Gouda.
6. Monterey Jack.
7. Fontina.

What is the best combination of cheese for mac and cheese?

Gruyere is a classic addition because it melts much like Cheddar, but has a lovely nutty flavor. Other classics include Gouda, Muenster, Parmesan, fontina, Havarti and Monterey Jack. Brie works well too, just make sure you remove the rind before mixing it in.

Can I use Asiago instead of Gruyere?

Asiago and Gruyere cheese are very similar. Practically, they have a very similar granular texture. Gruyere is a Swiss cheese, known for its nutty profile. Again, use it as an Asiago alternative for grating.

Does Asiago and cheddar go together?

I came up with this Cheddar and Asiago Mac and Cheese when I was messing around with an original recipe and making it in something else. I loved the combination of these two cheeses. Something different you don’t always see in mac and cheese. A little crispy bread topping and you are good to go!!

What can I use Asiago cheese for?

It’s frequently sliced and used for making hot or cold sandwiches. Try serving it with crackers or bread, melting on top of casseroles or pizza, or adding to a cheesy pasta dish. Aged Asiago is typically grated or shaved. Sprinkle it on top of salads, soups, pasta, and sauces.

Is Asiago a good melting cheese?

Asiago Recipes Fresh Asiago and varieties that have been aged for under a year tend to melt well, making them good for cheese sauces and gooey dishes. Mature Asiago is better for shaving or grating and topping dishes like a salad.

What is Asiago cheese best for?

What is Asiago Cheese Used for? The best use of Asiago cheese is when it is grated and added to different dishes and recipes like bread, pasta, risotto, salads, etc. It goes well as the only cheese in a recipe or can be combined with fresh Parmesan cheese that is strong and full of flavor.

Is Asiago cheese good on pasta?

Asiago cheese is an Italian cow’s milk cheese that has a flavor reminiscent to Parmesan but is a bit nuttier and creamier. Fresh Asiago is actually semi-soft and mild flavored. When it is aged, for upwards of 9 months, it develops a sharper flavor. Asiago cheese can be eaten alone or grated on pasta, pizza or salad.

Is asiago a good melting cheese?

Do Parmesan and cheddar go together?

Parmesan pairs well with cheddar in dishes, such as macaroni and cheese, or when making cheese grits. If paired with mild cheddar, the intensity of the Parmesan will shine through. If paired with sharp or extra-sharp cheddar, you will have a pairing of two bold, rich cheeses in the dish.

Can you substitute Asiago for Parmesan?

The longer the cheese is aged, the more crumbly and sharper-tasting it gets. Personally, while it works as an excellent substitute for Parmesan cheese, I like Asiago better for many dishes like pizza and baked pasta.

Can I use asiago instead of Parmesan?

Does Asiago cheese taste like Parmesan?

Can you use Parmesan in mac and cheese?

THE BEST CHEESE FOR MACARONI AND CHEESE Not only is this made with the usual cheddar cheese found in most recipes; it has a GOOD kick of stringy mozzarella AND loaded with parmesan because, well, parmesan.

Do you put eggs in mac and cheese?

The egg will make the Mac and Cheese smoother and creamier. I have tried this recipe with and without adding the egg and it does affect the texture of the final recipe. In a medium bowl, beat one egg. Warm the egg by drizzling in, very slowly, 2-3 Tablespoons of the thickened milk mixture.