how to make Macaroni Cheese go from good to AMAZING?

[00100001]

Currently I can make good macaroni cheese (even if I do say so myself) , but always feel it could be even better.

Anyone got any secret tips?

Please

Crispy bacon bits and caramelised onion.

Mmmm now I want mac n cheese for tea, anyone got a good recipe they'd recommend?

cherry tomatos added whole just before putting it into the oven

some roasted almond flakes or crushed nuts throughout for texture.

crushed potato chrisps and crispy bacon pieces for an extra crunchy top.

I had a lobster mac and cheese in Texas many moons ago...

Not far off being a religious experience. No chance I'd ever be able to reproduce the pure SORCERY that went into that plate of food, but I do still dream about it sometimes at night.

@KatnissMellark start with the Jamie Oliver one - can't go too wrong.

but apaprently...add more cheese ...and bacon.... :D

I add Dijon mustard and some freshly grated nutmeg to the sauce, plenty of cheese, and some grated cheese mixed with breadcrumbs sprinkled over the top before popping in the oven. I use extra mature cheddar for everyday, but when I want to up the flavour, I'll use some Gruyère and Parmesan as well.

Pancetta and leeks

Crispy fried onions and bacon mixed in, breadcrumbs on top. 3 cheeses, one has to be Tickler!

1. Truffle shavings
2. Crispy pancetta
3. Try this utterly mind-blowing way of making it without a roux...it's unbelievable but it really works and is DIVINE. And much less heavy than usual, so I ate two portions at once barefootcontessa.com/recipes/overnight-mac-cheese

Add some grated mexicana cheese through the sauce

Another one to say bit of blue cheese even if you are not normally a fan, and pancetta/bacon/salami with breadcrumbs on the top

I’m starving

Jalapenos or red onion added to cut through the cheesyness

Loads of cheese. I use at least three types. Serve with pulled pork 🤤 my ultimate comfort food meal.

I actually made this once with... too much cheese. It actually happened. I never believed there could be too much cheese.

I once got mac&cheese in a restaurant which was basically a solid lump of cheese (lukewarm) with a few bits of pasta in it.
it was quite bland even though it was very orange.

@00100001 thanks, followed the Jamie O recipe. DH had used all the bacon so subbed in naice ham and extra cheese... lush!

Me too! It was like someone melted some dairlylee triangles over spaghetti and it leaked through to the bottom of the bowl and solidified into a large dairylee ‘circle’.

It was rank.

It was in Italy

Crunched up tortilla chips and Parmesan on top

Smoked bacon lardons, plenty of white pepper in your roux sauce and a teaspoon of English mustard.

Definitely blue cheese as suggested by s couple of other posters

A wee shake of cayenne pepper in the sauce (along with mustard) and when you think you’ve enough cheese in it, add some more

Simple but with attention to detail.

Once the pasta has boiled add a bit of butter and then the cheese. The kind of cheese you use is the most important bit. One has to be Parmesan for the saltiness. I also really like a French cheese called Ossau Iraqi for just the right kind of creaminess.

The bechamel has to be a tiny bit on the runnier side but not so much as to become liquid (sacrilege!) and it must cover the pasta completely otherwise any pasta sticking out dries out.

I need this thread.

Sliced tomatoes on top is delicious and also Philadelphia stirred through but not fully melted.

Will definitely try a saltier cheese in the mix 👍

@Booboostwo what does adding the butter do?