There is a reason cheese is in the title of this recipe, so don’t hold back. No matter what cheese you choose, make sure you are generous with the quantities. If you prefer a classic flavour, you can just stick to cheddar or tasty cheese for an equally delicious result. You can even add a stronger flavoured cheese for extra bite such as a blue or parmesan. Go bold with your cheese selection and try adding a range of other melting cheeses such as g ruyère, fontina, brie and gouda. Some to try include mustard powder, a little garlic, chilli powder, nutmeg or even miso paste. Throw in a special ingredientĮvery chef has their own special ingredient so have fun finding what you like in your macaroni and cheese. This will give you a richer final dish, that is as silky as it is creamy. Here are a few of our favourite bechamel sauce recipes:įor a touch of extra decadence try replacing some of the milk with splash of cream to your bechamel sauce. When adding the grated cheese, do it off the heat and in stages, allowing each batch to melt before adding the next. When making your bechamel sauce, take care to constantly stir it. Cook your flour well and make sure the milk doesn’t boil. The obvious choice is classic elbow pasta but you can also choose other shapes such as fusilli, conchiglie or farfalle. Stick to the right pastaĬhoose smaller varieties of pasta with plenty of nooks and crannies to hold the cheesy sauce. The easiest way to do this is by adding plenty of salt to your pot of boiling water which will ensure your pasta is well seasoned. The first step to perfecting your mac and cheese is to get your pasta just right.

Best cheese for mac and cheese homemade