Disappointing Macaroni and Cheese

[BadActingParsley]

I haven't made it in a while, I was looking for a soothing carby meal for one last night. I added mustard powder, strong cheddar, a bit of stilton I had left over - but seedy, parmesany, breadcrumbs on top. Used milk not cream. But it was still lacking in any flavour at all really. I'm not sure I could have added any more cheese.... Is it just what it is?

This is why it tasted bland, it absolutely needs salt.
And probably more salt than you think you need.

Mustard powder is my go to. I have to make vegan Mac cheese and I don't add any actual vegan cheese to it. Just mustard powder and nutritional yeast. And bacon (ok so it's dairy free no vegan!)

I think far too much cheese is the key element

Seconding the calls for bacon (thick cut back bacon in strips is my favourite for macaroni cheese) and plenty of cayenne pepper.

Smoked paprika, sprinkled generously over a lot of grated cheese if you're baking your macaroni cheese - game changer 😉

I agree that using white pepper and mustard powder is essential. Macaroni cheese was my absolute favourite as a child, and that's how my mum made it. To me, you don't actually need a huge amount of cheese as long as you use strong cheddar. The texture is just as important - use actual macaroni because it holds its shape well (and you can suck the sauce through it!). I've tried adding onion etc and it's really not necessary.

I use 1 ounce vintage cheddar per person.
1/2 pint milk for a roux made with 1.5 ounces of butter and flour. Then add the cheese and melt in. Pour over cooked macaroni and bake for 50 minutes at 160C.

Cathedral City vintage is my go to. Other cheddars don't have enough punch. I'd use mustard powder otherwise.

A good dash of Worcester sauce in with the cheese, mustard powder and grated nutmeg - can drink the sauce and forget the macaroni it’s so good

I'm very old school, no additives in mine (no bacon or onions etc)

Beautiful white sauce , slow cooked then -vital- whisked in the food processor till it's light and nearly white . Add cheese (lots) and blend .
White pepper , breadcrumbs on top
Pasta al dente as its going to cook again.
Flat oven dish not too deep then you get more crispy on the top.

It’s because you added no salt. Everything needs salt for flavour enhancement.

I would salt the pasta water while cooking. Then salt the white sauce to taste plus add a sprinkle of salt to the crumb on top.

Definitely needs salt, it's a lot of bland milk, even with the cheese. Plus the starch from the pasta. I usually go with about a half tsp of marmite then salt to taste as well.

Splash of white wine in the roux, black pepper and celery salt and a dollop of mustard plus lots of cheese.

It’s the lack of salt
It needs lots and tons of pepper

I add paprika, mustard, peas and sweeetcorn to mine, I always use quite a nutty cheese as well.
DH and DD are veggies so I take some out and add bacon for DS