The Best Ever Macaroni Cheese Recipe

As I embarked on my quest for the perfect macaroni cheese, I found myself facing an unexpected challenge - a gluey mass that refused to cooperate in the pan. Despite the initial setback, I persevered and managed to transform the dish into something truly exceptional.

Unlike many recipes, this one takes its time, requiring a leisurely 1½ to 1¾ hours of cooking in milk and water until the macaroni is 'quite tender.' The result is a refined, parmesan-topped dish that would be at home on any Victorian dinner table. However, I couldn't help but feel that it lacked the velvety texture of traditional white sauce.

Seeking inspiration from Mrs Beeton's classic recipe book, I discovered two distinct variations - one sweet and creamy, the other savory and bold. The latter, which incorporates softened onion or leeks, chopped chives, and a bay leaf-infused milk, is truly something special. The addition of mature Lancashire cheese and double cream elevates the dish to new heights.

The secret to success lies in 'going to town' on the seasoning and choosing an 'assertively flavoured' cheese. With these tips, even the most familiar macaroni cheese can be transformed into superior comfort food.

For a slightly different take, Simon Hopkinson and Lindsey Bareham suggest substituting penne for macaroni, allowing the cheese sauce to flow more easily inside this larger-sized pasta. Whatever your preference, with these recipes you'll be well on your way to creating the best ever macaroni cheese.

Best ever macaroni cheese