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

I make my sauce with chicken stock as well as milk, makes it tastier and you can get away with much more cheese. I buy packs of shredded ham and brown it off a bit before stirring it in just before serving.

Can’t believe no one has mention Nigella’s Christmas mac and cheese recipe made with tinned condensed milk . Yum with a gammon!

Mix in tomato ketchup until it's a nice salmon pink colour. Absolutely lush!

I made this last week. It’s basically a heart attack on a plate and it tastes amazing.

twistedfood.co.uk/jalapeno-popper-mac-and-cheese-lasagna

We usually have green milk, but recently got blue when there wasn't anything else. Before I even added any cheese to the roux, it was the most amazing macaroni sauce I'd ever made. I really didn't need to put much cheese in at all, was surprised to find that seemed to be the missing ingredient for the perfect macaroni cheese I've always tried to make. I usually add a little mustard too, and recently put crushed tortilla chips on top and that worked really well.

I disagree with three different types of cheese, when I've only had three cheese mix in, I've found the sauce can go a bit stringy. Definitely avoid mozzarella in any case.

You want less of a stronger cheddar and blue milk imo.

@TerfTerfTerf Oh wow, definitely going to give overnight macaroni cheese a go. How does two cups of heavy cream translate in English money? 2 small tubs of double do it?

I add a couple of tablespoons of Great Scot Dried Onions plus a heaped teaspoon of Colman's Dried Mustard to the flour mix at the start. It really elevates it. I serve it with two rashers of the best streaky bacon you can get served on top of each portion. It's now my whole family's favourite meal!

Well, that's tomorrows dinner sorted. 5 pages of macaroni cheese talk, if it wasn't so late I'd be in the kitchen right now.

I'm sorry but some of this is a bit rich isn't it, friggin cream crackers? Sausage? Gammon? Leeks?!

Infidels

I don’t have any tips but I’d just like to brag that I used to live not far from a restaurant that exclusively served macaroni cheese of varying flavours.

Butternut squash puree added to the cheese sauce, fry some chorizo cubes and stir through before putting into the oven.

We had mac n cheese yesterday and mixed grated mature cheddar and crushed chilli Doritos on the top. Twas lovely.

@HavartitoMeetYou

And you moved away???

MADNESS!

@user3274826. About 480ml of double cream 👍

Nutmeg. And all the cheese.

www.seriouseats.com/2015/10/the-food-lab-fifteen-minute-stovetop-macaroni-and-cheese-recipe-food-lab-book-excerpt.html

At least one from:

Mustard in the sauce.

Sliced tomatoes on top.

Garlic mushrooms In the mix.

Breadcrumbs and cheese on top.

Serve with a salad and a sharp dressing.

Marmite.

Honestly. Try it.

I always double the cheese and make sure there is extra for the top. I then add Parma ham and this goes lovely and crispy.

@user3274826 I used 300ml double cream and about 100ml of milk, and used jarlsberg instead of gruyere. That was enough for the 8oz of pasta and I ate it all myself I also added fried smoked pancetta to it. Enjoy!!

Crispy bacon. Some gooey cheese as well as strong cheddar. White wine in the cheese sauce.

@MsLumley

Marmite stirred into the sauce?

I've not made macaroni cheese for ages but this thread has inspired me

I liked the double cream version.

Paprika and cayenne pepper

Smoked cheese is a must
Multiple kinds of cheese in the sauce
Frankfurters or sausage cut up in it is optional