Macaroni cheese, Mac n Cheese, Mac and cheese, call it what you want, macaroni in a cheesy sauce is one of those things that takes me back to being a kid.Â It was one of the first things I learned how to cook and I’ve really not messed with the original very much. I still like sliced tomatoes on the top. What cheese you use is up to you, I like cheddar for this, quite a mature one that has a sharp edge. I usually mix a little Parmesan cheese into the cheese for the topping just to give it more crunch and a little more flavour.
Put the macaroni in an ovenproof dish. Cover with cheese sauce.
Sprinkle on the breadcrumbs and grated cheese.
Cook in oven 170c for 30 minutes.
Above the before, below the after
Make your own breadcrumbs – cheaper and much nicer than shop bough. Just cut crusts off a slightly stale loaf and blitz in a food processor. Breadcrumbs can be frozen. You can use them straight from the freezer for this dish.
Slightly under cook the macaroni, as it will carry on cooking in the oven.
You can cook macaroni through, add hot cheese sauce, sprinkle with the breadcrumbs and grated cheese and pop it under the grill until it is all melted.
Blue cheese, cheddar and broccoli work very well together.
Add chopped crispy bacon or some chopped ham to the cheese sauce.
Sliced tomatoes give a lovely refreshing little pop against the cheese.
Try a sprinkle of paprika in the sauce and some sliced chillies (hot or as mild as you like) then top with nacho chips and a sprinkle of cheese. Â This one is best done under the grill.