Macaroni cheese - hit me with your secrets

[snappycamper]

AIBU to find macaroni cheese really dull?

The family love it but it's so plain... what do you add to yours to gift it a lift? I feel there must be a secret ingredient that I'm missing, mine is never as good as others I've had.

@weedsneeds1 Oh Shit. I ALWAYS get the wrong one for both of those. I definitely mean evaporated. Condensed would be disgusting. Also, I use sharp or extra sharp cheddar. (I don't get that wrong, I promise) Not sure what that translates to over there.

Jalapeño peppers, thinly sliced. Didn’t check the ingredients in an Eat pot or wouldn’t have tried it. Now can’t eat it without them!

The problem with Macaroni cheese is every mouthful tastes the same so I serve it with loads of roasted Mediterranean veg that I drizzle with pesto first.

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Like PP have said, a little bit of English mustard.
I also grate an onion into it, it's very barely noticeable in texture but adds to the taste. I also like a bit of garlic and freshly ground pepper.
Mozzarella and mature cheese on top of it.
If I'm feeling extra fancy I put some chopped bacon on top.

I need to add a night in on my own as DH doesn't like it

And bacon and cauliflower and lots of strong cheddar, with some more sprinkled on top to make a nice crust... mmmm

@freerangechickens sharp / extra sharp would be mature / extra mature.
Glad it was evaporated, I was imagining something like the sweet potato and marshmallow combo, or one of those strange salads made with fruit, veg, jelly and mayonnaise!

I usually put 4 different kinds of cheese in macaroni. Smoked cheese is a must, little bit of red Leicester although I like it on top mainly for colour, and 2 different strengths of cheddar. Put sausage through it last time too which was nice.

I go with English mustard in the sauce. Then I like tomatoes on top along with a bag of smashed up cheese and onion crisps (instead of bread crumbs) before adding the cheese topping.

Curry powder in the cheese sauce. Not too much - just a shake or so of Keen’s Madras - but it just adds that little something. I also use a fresh breadcrumb topping mixed with cheese.

Just a standard cheese sauce recipe (make a roux with flour and butter, add milk then grated cheese) then add Whole grain mustard, grated nutmeg, garlic powder, onion powder. Finish off in the oven with grated cheese on top and serve with plenty of cracked black pepper.

Oh and yes, I agree with pps who have suggested using a variety of cheeses.

Bacon lardons and cherry tomatoes
Choritzo and Brussel Sprouts
I add Paprika for a smoky flavour - good with choritzo.
Always add a tsp of Colmans to the sauce.

Well done for using the proper name. My secret, like yours, is to definitely NOT call it 'mac and sodding cheese' when I'm British.

A pinch of mustard powder & nutmeg in the cheese sauce.

We have "epic mac & cheese" in our house, which started life has a hungover lunch but is now a regular at tea time.

Mac & cheese mixed with crispy bacon bits (fried or oven cooked) fried leeks, sweetcorn & shredded poached chicken breasts.
You can layer it like a lasagna or just chuck it all in together. Then add a decent layer of grated cheese on top and stick it under the grill till crispy!

I put cayenne pepper in the cheese sauce (and more cheese than you think is necessary. Always more cheese). I sometimes put chopped tomatoes in.

My secret ingredient is onion powder, not easy to source but worth it. Not onion salt.

I put a big tablespoon in my dishes and it's quite a subtle background of onion without the texture.

gosh, there are people who don't put mustard powder in their cheese sauce?

We add to varying degrees (depends what we have): wine in the sauce (thanks for the Cumin seeds tip to whoever gave it, totally trying that), quite a big spoonful of mustard powder.

Use warmed milk which has been steeped with a bayleaf and some black peppercorns (I think someone else does that too?)

Much much more mature cheddar than you think you need

for the topping: sliced tomatoes, topped with grated cheddar and sesame seeds (or leftover bread, or something crunchy - i never though to hula hoops but that would be great)

You can also stir a tin of chopped tomatoes (or two) through the cheese sauce. Jalapenos are also good.

For Vegetarians: Henderson's Relish is better than Worcestershire anyway and it's vegan

oh and peas. Peas make everything better.

My favourite macaroni dish is the pie they serve in the Caribbean. I'm pretty sure it includes condensed milk! Knocks spots off mac n cheese.

No wait, evaporated milk. Condensed would be too sweet.

Always full fat milk. Before making the sauce cut an onion in half, peel a garlic clove, and select some bay leaves and add to the milk. Let the milk simmer and then take off the hob, let the milk infuse for a while.

@z2020 roux ;)

Lots of good tips here, I'd also toast the top with breadcrumbs !

In Texas one of my favourite BBQ places serves mac & cheese with bacon bits and jalapeno in it.

Its fabulous.

Pancetta
Croutons or crumb on top and a few tomatoes
Wholegrain mustard in the sauce
Cheese wise - cheddar, parmesan, and one other (basically whatever I have the fridge as long as it melts well)