Pub macaroni cheese recipe?

(29 Posts)
OnyK Wed 25-May-16 21:01:06

Dd rightfully says that the local pub does a better macaroni cheese than I cook. Does anyone have a fail safe recipe for a really tasty, cheesy sauce? I use 1 pt of milk and 6oz/150g of good, strong cheddar.
I've even tried packet mixes etc. in case they taste better!

ceeveebee Wed 25-May-16 21:14:36

I don't really have a recipe but I use real butter, flour, full fat milk, string cheese and a spoonful of mustard. I make it really thick as well

ceeveebee Wed 25-May-16 21:15:00

Strong cheese not string cheese!!!

Rinceoir Wed 25-May-16 21:17:59

I use jamie Oliver's recipe, www.jamieoliver.com/recipes/pasta-recipes/a-killer-mac-n-cheese/#GzJWepU4chtTYFCC.97.

Kriek Wed 25-May-16 21:30:45

As well as the above I use half truffle oil and butter to start the roux. Then a pinch of white pepper and nutmeg at the end.

HeffalumpHistory Wed 25-May-16 21:33:32

More cheese!! I make a 3parts milk to 2parts cheese (plus flour obvs) sauce. I like it very cheesy but not dry, needs to be sauce left to mop up the garlic bread

Scrowy Wed 25-May-16 21:36:53

Marks And Spencer's do a really good ready meal version.... Decant into your own dish and he will never know grin

I've just checked the M&S ingredients and they concur with the other posters. Strong Cheese and nutmeg... And interestingly smoked paprika and white pepper.

SavoyCabbage Wed 25-May-16 21:48:34

I use nigella's from 'how to eat'.

TondelayaDellaVentamiglia Wed 25-May-16 21:53:19

don't put all the cheese in the sauce.

boil and drain pasta, and you want plenty of grated chees in with the pasta....shake it about well

really cheesey sauce, with a big dod of wholegrain/normal mustard, or even a very generous pinch of mustard powder added

and just pour the sauce over the top, and let it settle through the pasta, do not stir it

then it all has to go into the oven, smothered in more grated cheese and possibly bacon until the cheese is golden and the bacon is crispy.

Nutmeg never goes amiss in a cheese sauce imo

midsomermurderess Thu 26-May-16 13:33:30

Bit of mustard in the sauce.

OneMagnumisneverenough Thu 26-May-16 13:37:56

I once I have made a thick roux with the butter, flour and milk, I then use chicken stock to get it to a thinner consistency and then add the cheese. Super Tasty.

gaggiagirl Thu 26-May-16 13:42:17

I love Mac and cheese. The weatherspoons Mac and cheese is very good.

whifflesqueak Thu 26-May-16 13:42:58

I add a grated onion to the sauce.

And never skimp on the quantity and strength of cheese!

Dh says rightfully that its the best ever wink

Do you think the pub would give you the recipe? I work in a pub and a customer once bought the chef a pint in exchange for a recipe.

FenellaMaxwell Thu 26-May-16 13:44:03

Put the milk in a saucepan with a large roughly chopped onion, 3x bay leaves, a teaspoon of nutmeg, black pepper and a whole bulb of garlic, just with each clove roughly bashed with a rolling pin. Bring to the boil then add to your roux (melted butter and flour stirred together in another pan) bit by bit through a sieve. Once this is all combined add a big teaspoon of mustard and about 3 times more cheese than you think you should.

InternationalHouseofToast Thu 26-May-16 13:45:16

I use a good food magazine recipe, with cheddar, gruyere and parmesan, not just cheddar. It's this one but I don't bother with the tomatoes on top.

I take it that your DD will be helping you to make it from now on if she's critical of how you make it? wink

SissySpacekAteMyHamster Thu 26-May-16 13:45:49

I used to make a recipe taken from Net mums where you cooked veg in stock and the used that stock to make the cheese sauce (adding required milk). Best mac n cheese ever (with carrot, courgette and brocolli).

GooodMythicalMorning Thu 26-May-16 13:48:16

I add a couple pinches of paprika to bring the cheeseyness out.

OneMagnumisneverenough Thu 26-May-16 13:55:01

A lot of pub, particularly chains, mac and cheese (and other meals) will not be made on the premises so asking the chef will not help.

Most of the food for wetherspoons etc is bought in already bagged and ready to heat up. Many of them don't employ fully trained chefs as most meals are either heated up or are simple things such as burgers/fish/scampi. Sauces for chicken are bought in and a lot of stuff such as chips or Yorkshires etc are all frozen.

It's so that they can keep consistency/do it cheaper.

OneMagnumisneverenough Thu 26-May-16 13:55:51

A lot of pub, particularly chains, mac and cheese (and other meals) will not be made on the premises so asking the chef will not help.

Most of the food for wetherspoons etc is bought in already bagged and ready to heat up. Many of them don't employ fully trained chefs as most meals are either heated up or are simple things such as burgers/fish/scampi. Sauces for chicken are bought in and a lot of stuff such as chips or Yorkshires etc are all frozen.

It's so that they can keep consistency/do it cheaper.

gaggiagirl Thu 26-May-16 13:58:03

Is cheddar the cheese of choice for this?

OneMagnumisneverenough Thu 26-May-16 14:02:37

Cheddar - yes - although some red Leicester chucked in too does get a good colour going.

charliedontsurf Thu 26-May-16 14:02:38

You need this one in your life

www.nigella.com/recipes/macaroni-cheese

cdtaylornats Thu 26-May-16 14:08:35

Add chopped up crispy bacon.

Groovee Thu 26-May-16 14:13:24

1 table spoon of corn flour per person
1/4 pint of milk per person

Bring the milk to the boil, meanwhile put a little milk in the cornflour to make a paste. Add boiling milk to the paste, return to the pan and (I use around 150g of mature cheddar for 4 of us) mix cheese in melting before adding to pasta. If too thick add a little cold milk to thin the sauce.

Groovee Thu 26-May-16 14:13:55

1 table spoon of corn flour per person
1/4 pint of milk per person

Bring the milk to the boil, meanwhile put a little milk in the cornflour to make a paste. Add boiling milk to the paste, return to the pan and (I use around 150g of mature cheddar for 4 of us) mix cheese in melting before adding to pasta. If too thick add a little cold milk to thin the sauce.

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