Ok I'm planning on making Mac n cheese and I want to know what are the best cheese combinations.What y'all think?

Is this non-summertime question ever gonna die?

Cheddar is my all time favorite cheese. But after that I love guyere and especially asiago (love its' sweet flavor).

This is my favorite mac and cheese recipe/cheese combination: http://www.lottieanddoof.com/2009/04/mac-cheese-lottie-doof-style/. Mascarpone, sharp cheddar, and parmesan, plus red pepper flakes, parsley, panko, and bacon. Yes, please.

lapadia, I am envious of your Italian heritage and that it led you to a beautiful riff on what it seems we have come to consider an American classic. Odd, too that a simple question became a forum on Martha Stewart and appropriateness of cheeses in what is clearly a hybrid. Chef June, I am salivating over your inclusion of both Taleggio and Point Reyes Blue (though especially the latter!). I agree with responders that Martha Stewart, love her or hate her (and really, who cares which), she, along with the Food Network, has brought many cooks to the kitchen and led them to pose interesting questions along the way.

Speaking to the timballo point Lapadia, yes indeed it covers a multitude of styles and many regional variations. Sometimes lasagne can be made in this way. The linguistic equivalent in Italian, is "timpano" if you happen to have seen the film "Big Night".

http://food52.com/recipes/21122-mac-cheese-bundt-worthy-of-a-feast

A delicious twist on Mac & Cheese; Bundt goodness, because we eat with our eyes first, choose cheese of your choice but use cheddar for a crowning touch!

Try this one, it is to die for http://www.foodandwine.com/recipes/marjas-mac-and-cheese

Pegeen, I tend to agree that knowing the taste of Kraft Mac 'n' Cheese is an important cultural reference point. Sadly, though, I fear that it is a taste that must be acquired during childhood for it to be enjoyed at all!

bigpan, you must not go to the other side without trying Kraft Mac & Cheese. The kind with the powdered cheese, not the more expensive version with the "liquid" cheese.

bigpan, you must not go to the other side without trying Kraft Mac & Cheese. The kind with the powdered cheese, not the more expensive version with the "liquid" cheese.

In over six decades I have never had mac n cheese out of a box. But, sensing a southern gentleman's palate, I would make your "macaroni" (or penne or other such pasta), and make the sauce with good parmesan, a few dollops of an imported bleu cheese (gorgonzola is very nice, melts easy), some heavy cream (not much, just make it "saucy"), then for the southern gentleman's heat a bit of chili garlic sauce (the one with the rooster on the label - not much...it can be HOT. You can always add but very hard to take away). This will be a nice dish that will tingle the lips of southern ladies and gentlemen who both will want a julep to sip on instead of iced tea.

My favorite combination (and that of several friends) is Gruyere (or Comte), Taleggio and Point Reyes Blue (other good blues can be subbed here, but if you use Gorgonzola, make sure it's NOT Dolce).

Martha Stewart brought many people who were not either comfortable or confident into the kitchen and she is to be commended for that. I am sure the food52 editors agree would agree. In addition to her culinary contributions, she is an adept gardener and I learned many tips from her. She makes a wonderful mac & cheese.

Damn, I love this question! Cheddar up front of course and because you are a southern gentleman you might want to toss in pimentos or even take the trouble to make pimento cheese. After that, pepper jack is a good suggestion along with fontina because it melts well. But anything with Martha Stewart's name on it sets my hair on fire. I also like to add some form of chili pepper such as chopped Hatch peppers which you can buy tinned up and ready to go. Have at it!

For something non-traditional, I like the pepperjack/cheddar combo.

I agree about trying different cheese combos - also, that using up random cheese scraps is often the mother of mac & cheese invention. In general though, I like a combo (any 3 or so) of cheddar, gruyere, fontina, jarlsberg, pecorino. If you're a blue cheese fan, gorgonzola works well, but balance it with a higher proportion of the other more mellow cheeses (e.g., fontina.)

i second the Martha Stewart mac-and-cheese. I made it the night before Thanksgiving (we had people coming in at all different times) and everyone loved it. Having said that, my mom always made mac-and-cheese (in pretty much the same way as the recipe referenced above) when the cheese drawer was getting a little too full of odds-and-ends, and it was always really delicious.

Wow, so many variations, personal preference really. I like white cheddar, gruyere and good old American white cheese.

I like Martha Stewart's recipe (cheddar, gruyere, pecorino). Covered in a Feature on this site:
http://food52.com/blog/2599-martha-stewart-s-macaroni-and-cheese