how to make Macaroni Cheese go from good to AMAZING?

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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

Bay leaf and a slice of onion in the sauce (remove before adding cheese). Careful seasoning with salt and pepper (but I don’t add mustard). Remove from the heat for a minute or so before adding cheese so that the cheese doesn’t go stringy.

Mustard in the sauce, lots of Parmesan in the sauce. Crispy streaky bacon stirred through and crumble d with breadcrumbs on top before browning.

Jamie Oliver's green mac'n'cheese. Totally yummy and the kids eat spinach and brocoli without realising.

I've never made it and I cook from scratch most of the time. Charlie Bighams is so good, I could eat it every day for the rest of my life. Salad, roasted asparagus and corn on the cob.

I use chilli infused cheese and put jalapenos in for a spicy mac n cheese. Plus some fresh chilli normally and extra garlic

@Seetheprettysnowdrops it makes me very annoyed to see non-Yanks using mac N cheese too. It's macaroni cheese! It's delicious!

DH used to say he didn't like macaroni cheese (his mother made it in true 1970s style with plain cheese sauce, macaroni and tinned plum tomatoes) so he remembered that and wouldn't eat it. I then made it with fried leeks mixed in and crispy breadcrumbs on top - delicious 😋

Dollop of HP sauce does the trick every time!

I do mine with bacon & onions mixed through, wholegrain mustard in the sauce, a little bit of nutmeg too, and lots of extra mature cheddar and parmesan. Sometimes with croutons on top.

DD3 is going to be so pleased that you've all convinced me to make it for dinner one day this weekend. The other two not so much.

Use a mixture of gruyere and mature cheddar. The addition of some sriracha sauce makes it taste less cheesy - but makes a lovely change sometimes

Bobbin. Me too.

It's macaroni cheese.

And yes, it is delicious

Controversial, but honestly, good quality cheese powder is a total game changer. Soooo cheesey and perfect. It's just dehydrated cheese but it adds the intesity you need.

www.thekitchn.com/powdered-cheddar-cheese-is-going-to-change-how-you-make-mac-and-cheese-238323

No fannying about with bacon and extras!

Three types of cheese, def no garlic, pepper and mustard powder in the sauce. Lush.

Dollop of HP sauce does the trick every time!

I’ve always put brown sauce on my macaroni cheese, most people think I’m disgusting

Fry little pieces of bacon until crispy, set aside then fry very thinly sliced leeks in the bacon fat. Add all that to the sauce just before adding to pasta. Mmm

All these but also a generous glug of white wine in my cheese sauce. As many cheese types as I have in - usually vintage cheddar, Stilton, Philadelphia at least.

My macaroni cheese is definitely not authentic, but I like it with loads going on. I start my bechemal by sweating off an onion or leek, a small carrot, a small celery stick, about 1/4 yellow pepper or quarter of a butternut squash, and a little fresh chili in a tablespoon each of oil and butter. Add paprika, nutmeg and a large clove of garlic for a min or two. Then flour and milk to make the bechemal. I sometimes blend but not always. Loads of cheese. Toppings varies, but the current favourite is prob breadcrumbs with a ball of mozzarella torn up and spread over the top. And a few more breadcrumbs on top. It's a quick meal for us, so just stick it under the grill to crisp up. Also love crispy bacon with it, but generally try to keep it veggie. Yum yum yum

Haggis. And extra cheese

LEEKS

Lorraine Pascale’s glam mac is the best macaroni cheese ever.

Finally, four pages in, someone mentions white wine - makes a huge difference - although even better is a glug of sherry. Unfortunately DS likes it straight from the pan and plain (though doesn't know about the sherry I put in) other than adding some chicken to it, so although I then tend to add some other bits to my portion I rarely get to cook it properly with cheese/breadcrumb topping in the oven - though am often torn between better macaroni cheese and proper family dinner together! I tried just keeping part of it warm or reheating it but he wouldn't eat it.

I follow a low carb way of eating. But this is the most amazing cheese sauce! I have it on cauli cheese but one day I'll chuck out my personal rule book and have macaroni cheese and it will be AMAZING!

No butter, flour, milk stuff.

Double cream melt about 3/4 tub philly cheese into the cream over a med heat. Melt a shed load of cheese. Add some salt and mustard powder. Our over macaroni/cauli and done! Fab-u-lous!

Lots of really good, strong Cheddar in the sauce, plus a good dollop of English mustard. And salt and pepper of course. White pepper if you don’t want black speckles in the sauce.

Breadcrumbs and extra grated cheese on top, whack under the grill to brown.

A macaroni/cauliflower combo is really nice, with plenty of sauce and the same topping, but the cauliflower must be al dente and very well drained.

Crushed garlic and mustard powder in a very cheesy sauce which must include cheddar, Parmesan & gruyere!

I use mature cheddar, emmental, Parmesan and my secret recipe cheese - the cheddar that comes with chilli and peppers in it 😍😍

Garlic powder in the roux

Delish