Mac & Cheese is one of the ultimate comfort foods. For me, it’s one of the dishes that embodies nostalgia. The dish that I loved after school, a cheeky bowl of warmth on a cold night, a family favourite that never failed to cheers us all up. It can come in many forms, shapes and sizes. You can play around with a variety of cheeses. Sharp cheddars for a classic taste, Gruyère or fontina for a creamy melt, or even Mozzarella for a little stringy action. I like to trick up the flavour profiles with the use of other vegetables too. Mushrooms, fennel, leafy greens or cauliflower all work a treat. You can glaze it, add crunchy toppings, truffle, fresh herbs or keep it plain, simple and elegant . Wherever you take it, Mac and Cheese is rarely pretentious.
There isn’t a great deal that can go wrong, although I would say:
1. Undercook your pasta slightly so it keeps a little bite when warming through the sauce. Especially if you’re planning on baking in the oven to glaze.
2. Perfect the Béchamel Sauce. Start with a roux (equal parts butter and flour) and cook it until it's a pale golden colour before slowly adding warm milk. Stir continuously to avoid lumps. This sauce is the foundation of your Mac & Cheese, so getting it smooth and creamy is key.
3. Season well, adding things like mustard, Worcestershire and plenty of pepper are always a winner in cheese sauces.
Pumpkin and smoked ham Mac and cheese
Serves 4/prep time 15mins/cook time 10mins/Easy
Recipe
40g butter
40g flour
600 milk
1 brown onion (diced)
80g Smoked ham (chopped)
1 pinch paprika
1 tsp Dijon mustard
Salt and pepper
30ml olive oil
180g grated pumpkin
1 clove garlic (minced)
80g grated cheddar
60g mozzarella
300g cooked Macaroni (140g raw)
A little chopped flat leaf parsley to garnish
Method
Boil the macaroni in salted water and refresh.
Sweat Onion and garlic in butter until soft and translucent. Add the grated pumpkin, cook for 3 mins.
Mix in flour and cook for 2 minutes.
Gradually add the milk, stirring out any lumps.
Cook out for a couple of minutes.
Fold in ham, mustard, cheese and pasta
Season with salt, paprika and pepper, lemon and a little chopped parsley.
Corn, sage and bacon Mac and Cheese
Of all the dishes that I’ve cooked for my kids, this one so far, has had the most positive responce!
Serves 4/prep time 15mins/cook time 10mins/Easy
Recipe
40g butter
40g flour
600 milk
1 head of corn
1 lemon
A dozen or so sage leaves
1 brown onion (diced and cooked)
120g Smoked bacon (finely diced)
1 pinch paprika
Salt and pepper
30ml olive oil
1 clove garlic (minced)
80g grated Gruyère
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