Macaroni cheese chat

[GreenTuraco]

Food of the gods.
Had it for the first time in ages, gorgeous cheesy heaven.
Just posting here for macaroni cheese chat.
In my opinion, can't beat it made the traditional way, - saute chopped onion in butter, make into a roux then into a white sauce, add some mustard, salt and pepper and a shed load of extra mature cheddar. Block out all thoughts regarding calories, fat content or carb content.
Key principles of luscious macaroni cheese -

• use proper elbow macaroni
• cook it al dente
• use less pasta than you think you need
• make a traditional cheese sauce as above. Add more cheese than is decent. Make more sauce than you think you will need and make it runnier than you think it should be
• combine all and add yet more cheese on top. And sliced tomatoes if you like. Bake. Eat and sink into a lovely cheese and carb coma. Bliss.

*parmesean obvs.

Although if you know a Pablo please do share it with him!

Yes! Totally agree with this!

We use leek instead of onion and usually left over gammon or chorizo and depending on how much of a loser I’m feeling, some peas so they counteract the cheese and carb overload. And a garlic bread side 🤣

NO, NO and thrice NO to the onion!

Some fried chorizo can be a nice addition, stirred through it. Or bacon bits. But I don't think it needs either really.
A splash of Worcestershire Sauce can be a good alternative to mustard.

Nigella has a recipe for crab macaroni cheese which was delicious, but for very rare occasions!

And to the PP who said it doesn't have to be macaroni, I'd have to vehemently disagree! Of course you can make it with other pastas, but it just isn't the same.

No onion (although possibly a simmered onion in the milk.

Nutmeg is essential.

Crushed cheese and onion or Smokey bacon crisps on top under a layer of Parmesan.

During lockdown I was involved with a community organisation and we couldn't do our usual annual awards ceremony so we did an online version and delivered deli platters from our local Italian place to the virtual attendees. Someone over ordered and a few people pulled out so those of us organising ended up with several deli platters.

It was more than my household could get through so in the end I made a macaroni cheese and put in all the posh cheeses and all the cured meats.

It was a heart attack in a bowl and the best thing I have ever eaten.

Sadly because of the nature of it I haven't been able to recreate it but I think of it often.

The best recipe I've found us this one, it's addictive!

https://www.recipetineats.com/baked-mac-and-cheese/

I find the Americans to be the best at Mac&Cheese, and have found a couple of really good versions in the NYT - one was a French onion one, so basically what your original method was OP but with a f-tonne of onions all sort of caramelised and reduced down for ages until it’s like an onion jam. chefs kiss

I also once came across a recipe that layered it on top of bolognese and called it a lasagne. I now can’t see the point in eating either of these separately anymore. Do it.

Evaporated milk mixed with egg, cheddar and smoked cheese, salt, white pepper, paprika, garlic and onion powder, and thyme. It's how my dad taught me (caribbean) Nothing else beats it.

I had to search this recipe out from a friend after my DC came back from her house raving about "Dan's mums macaroni cheese"

It is absolutely bloody delicious

www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/m/mac-n-cheese.html

Y'all need to try the traditional US Deep South version of mac and cheese which has a savory custard and doesn't require making a roux.

https://www.saveur.com/article/Recipes/Southern-Style-Macaroni-and-Cheese/

I had a very small but delicious Mac and cheese with truffles at a pub the best I've had out (most are dire)

I've since made it with truffle cheese and it's to die for

I was a bit concerned about poor Pablo…..

I fundamentally disagree with your entire stance. The pasta should be soft and the sauce should be so thick you can stand a spoon in it. And anyone adding anything, anything at all (even bacon) is an abomination. Tomatoes? Onions? Get a grip.

Only acceptable variation is serving it on toast and sliding into a coma shortly thereafter.

So long as you don't call it mac'n cheese...

Nigella's Crab Macaroni Cheese is amazing... www.nigella.com/recipes/crab-mac-n-cheese

No to onions.

Our favourite variation is to add butternut squash, roasted then blitzed into the cheese sauce. Add some fried chorizo cubes before stirring through the macaroni then cook in oven.

It's extra faff to add the butternut but we all prefer it with even the dcs

No onions..the answer is mozzarella.

Lowering the tone, but what do we think about the Heinz tinned variety?

Coul agree more……And toast 😋

No onion.

Sprinkle breadcrumbs on top and pop under the grill for a couple of minutes!

Snakes and bastards Couldn’t

I put broccoli florets in mine 😳

I had a really lovely macaroni cheese in an M&S cafe this week. Very cheesy with a nice garlic flavour, crunchy breadcrumbs and garlic bread, very impressed.

My mum used to put boiled eggs in the bottom, golden breadcrumbs and sliced tomatoes on the top.... never been beaten 👌🏼