Macaroni Cheese
Discussion
Absolutely love it, with chicken or bacon, or both!
Its easy enough to make, but I dont seem able to make an exceptionally good one.
Does anyone have the ultimate home made step-by-step recipe, including advice on quality/brand of cheese, herbs, how much bacon, etc.
Tips on making a decent breadcrumb topping would also be appreciated, I usually smash up some herb flavoured croutons and lob those on top, but that also doesnt seem to work too well.
Its easy enough to make, but I dont seem able to make an exceptionally good one.
Does anyone have the ultimate home made step-by-step recipe, including advice on quality/brand of cheese, herbs, how much bacon, etc.
Tips on making a decent breadcrumb topping would also be appreciated, I usually smash up some herb flavoured croutons and lob those on top, but that also doesnt seem to work too well.
I need a good recipe. 
For a bread crumb topping, mix in some cheese with stale bread that has been blitzed. Also to get a bit of flavour I sometimes whack in a bit of garlic that's been minced. Op I think using bread instead of croutons will help. Also after ovenbaking, finish off in the grill for 5 mins.
On another note, try some paprika over the top of mac cheese, combines nicely with the flavour imo. Not too much though.
Oh and nutmeg works well in the sauce, although be careful not to put too many contrasting flavours in.
On another note, try some paprika over the top of mac cheese, combines nicely with the flavour imo. Not too much though.
Oh and nutmeg works well in the sauce, although be careful not to put too many contrasting flavours in.
H_Kan said:
For a bread crumb topping, mix in some cheese with stale bread that has been blitzed. Also to get a bit of flavour I sometimes whack in a bit of garlic that's been minced. Op I think using bread instead of croutons will help. Also after ovenbaking, finish off in the grill for 5 mins.
I did try bread (oven baked to go crispy) but didnt feel it added much, probably because my dish wasnt great to begin with.I found adding bacon (fried with onions) too salty, perhpas it should be diced and cooked raw inside the cheese/pasta.
mj01 said:
Include a teaspoon of English mustard powder in the cheese sauce, it really brings out the cheese flavour!
Will give that a go too 
I might have another bash as making one tonight, still not sure what is holding mine back from being as good as it could otherwise be, though
escargot said:
Buster Bakdorzin said:
I found adding bacon (fried with onions) too salty, perhpas it should be diced and cooked raw inside the cheese/pasta.
You could try pancetta instead, not quite as salty as bog standard supermarket bacon and readily available. 
Buster Bakdorzin said:
I found adding bacon (fried with onions) too salty, perhpas it should be diced and cooked raw inside the cheese/pasta.
Perhaps try ham rather than bacon? But certainly cook the bacon first.Buster Bakdorzin said:
I might have another bash as making one tonight, still not sure what is holding mine back from being as good as it could otherwise be, though
How are you making the bechemel sauce? It's often pretty bland which will really be noticeable in something like macaroni cheese. If you add a chopped onion, some garlic, bay leaf or two and some whole peppercorns to the milk and bring it to the boil before putting the lid on and turning off the heat it'll improve it no end. Leave it an hour and seive out the solid bits before using it in the sauce.mechsympathy said:
Buster Bakdorzin said:
I found adding bacon (fried with onions) too salty, perhpas it should be diced and cooked raw inside the cheese/pasta.
Perhaps try ham rather than bacon? But certainly cook the bacon first.Buster Bakdorzin said:
I might have another bash as making one tonight, still not sure what is holding mine back from being as good as it could otherwise be, though
How are you making the bechemel sauce? It's often pretty bland which will really be noticeable in something like macaroni cheese. If you add a chopped onion, some garlic, bay leaf or two and some whole peppercorns to the milk and bring it to the boil before putting the lid on and turning off the heat it'll improve it no end. Leave it an hour and seive out the solid bits before using it in the sauce.I make a rue the proper way to get the creamiest béchamel sauce, and after seasoning with all sorts (try something different every time) I chuck in the pepper, a TONNE of medium cheddar which youd think would transform even the blandest sauce, plus chopped (lazy) garlic which is in with the bacon/onion.
I oven bake with pasta, and usually finish as you should under the grill with an extra layer of cheese, but its never spectacular...
Should a sauce be made with creme and milk instead of just milk?
Buster Bakdorzin said:
Should a sauce be made with creme and milk instead of just milk?
Cream will make it richer but blander. See Escargot's post above too, it'll have a similar effect to mine, but personally I save cloves for bread sauce. It's also probably worth using parmesan, either with or without the cheddar.mechsympathy said:
Buster Bakdorzin said:
Should a sauce be made with creme and milk instead of just milk?
Cream will make it richer but blander. See Escargot's post above too, it'll have a similar effect to mine, but personally I save cloves for bread sauce. It's also probably worth using parmesan, either with or without the cheddar.escargot said:
When you're warming the milk, have you tried chucking half an onion studded with a few cloves & a bay leaf in?
I'll sling a few bays in next time, I dont use them unless im cooking whilst drunk, as Im never sure which dishes are supposed to benefit from them 
Plotloss said:
'Er indoors started buying that lazy garlic a while ago.
It tastes nothing like garlic at all, its vile.
I, um... I like it It tastes nothing like garlic at all, its vile.
Being a real man, I spose you whop it with a spanner/torque wrench, and just bung the lot in - skins n' all?
mj01 said:
Include a teaspoon of English mustard powder in the cheese sauce, it really brings out the cheese flavour!
Agree! Also use decent cheese - anything less than a mature Cheddar is wasted in cooking as the flavour doesn't come through.Keep it simple - cook macaroni, drain. Make cheese sauce (with a roux!), mix the two, season, put in a casserole, grate cheese on top, put in hot oven to crisp. Sorted.
f
k me, I sound like bloody Gordon Ramsay 
matchmaker said:
mj01 said:
Include a teaspoon of English mustard powder in the cheese sauce, it really brings out the cheese flavour!
Agree! Also use decent cheese - anything less than a mature Cheddar is wasted in cooking as the flavour doesn't come through.Keep it simple - cook macaroni, drain. Make cheese sauce (with a roux!), mix the two, season, put in a casserole, grate cheese on top, put in hot oven to crisp. Sorted.
f
k me, I sound like bloody Gordon Ramsay Plotloss said:
'Er indoors started buying that lazy garlic a while ago.
It tastes nothing like garlic at all, its vile.
Indeed. I bought it once, thinking it might do for quick weeknight suppers. Turns out it's better for playing 'fetch' with next doors' dog. It tastes nothing like garlic at all, its vile.
Clove of garlic and a Microplane grater is the way - hardly any effort and the grater goes in the dishwasher.
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