I love Mac n Cheese and I used butter that my sis uses. I think there’s better butter out there.
What’s yours?
That bowl you can use to cook in the microwave and eat out of is great. It’s made just for Mac n Cheese.
Not sure about the tastiest butter. But to kick your mac-n-cheese into 12th gear, use sour cream instead of milk.
I picked it long before America’s Test Kitchen did. Absolutely the best.
Garlic Butter or Brandy Butter?
Mmm… garlic butter, now that’s a thought.
Thanks. 
Land-O-Lakes.
And the hot pseudo-Native-American chick doesn’t hurt.
Thread greased over from IMHO to Cafe Society.
Agree that Plugra is one of the best mass-market specialist butters.
Pretty much any of the European or “cultured” style butters will beat the pants off any ordinary American style butter. Kerrygold is another decent brand. Even Trader Joe’s cultured butter is vastly better than ordinary US butter.
My favorite is Lurpak, the Danish one, but Lurpak, Plugra, and Kerrygold are all nice.
What butter does your sis use?
Cultured vs uncultured butter is a matter of personal preference - if you’re talking about the kind of Macaroni & Cheese you make using an envelope of orange powder, though, I doubt you would notice a difference either way…
Walmart Great Value. It taste pretty darn good though.
I wanna try that garlic butter but thanks for the suggestions as I will try them afterwards.
Since we found it at Costco, we now only use Kerrygold. Local grocery price: $4.50/8oz. Costco price: $7.50/1.5 pounds.
A few friends of mine have raved about Trader Joe’s new French butter. I haven’t tried it yet, but I plan to get some my next trip there.
Kerrygold pure Irish butter. It is pure heaven.
I always regarded butter to be a commodity, and butterfat was butterfat. It occurs in different grades, and some manfaturers specify a higher quality product ,but I don’t expect name brands to be made by their own corporate-owned creameries. Like many food products, name brands vary mainly by quality control, and are often made by the same companies that package generics.
In the middle east, I bought tins of butter that had gone bad and were rechurned in New Zealand for export, and I couldn’t tell the difference. Unsalted butter tastes pretty much like nothing at all.
When I can, I’ll stop by this Amish store that’s about an hour outside of town and pick up a few pounds of butter.
It tastes like a dream.
What I don’t get is, it has the same ingredients as the regular butter I buy at Kroger. So why does the Amish butter taste so much better? 
Putting good butter in a cooked dish where it’s a minor component is going to wipe out a lot of what makes it special. Reserve good butter for when you really want the butter flavor to stand out, such as buttered toast or a beurre blanc.
Like us, cows store components of what they ingest in their fat. So fat, and thus the taste of butterfat, can vary depending on what the cows ate. For feed lot cows, I’m guessing it’s pretty much the same throughout the year. For pasture-raised cows, the taste and color of their butter will change, depending on their diet. During the butter tasting on America’s Test Kitchen, some of the tasters remarked that grass-fed butter could have some “barnyard” notes that were not appealing.