I think that macaroni cheese should have two cheeses in, minimum. The
reason is that I think that one cheese tastes too one-note. I like using
Red Leicester as one of the cheeses, because it melts fairly well, and it
adds a nice orange colour to the dish.
I also think that depending on the cheese, try to go for at least one
mature (sharp) kind, so you get more flavour with less cheese, and it
serves to help take away from that floury, cereal taste that the roux and
white sauce have, even if you cook that out for a little bit.
Source:
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