Macaroni Cheese

[EcclesCake]

I have cooked for over 25 years and am Cordon Bleu trained so know a bit about home cooking and fancy cooking.

Today I made my first ever Macaroni cheese, it wasn't bad and was warmly received by the guys I'm working with who all went back for seconds!

I know I 'pimped' my recipe but I do have to wonder what the hell my Mother did to hers to make me avoid it for the last 30 odd years!

What is your secret to a good macaroni cheese?

[Barmaid]

Definitely dijon mustard. I used very strong cheese and also add a little nutmeg.

[Safiya]

macaroni cheese is evil

[beckersjay]

A layer of sliced tomatoes on top covered in strong cheese and well browned

[EcclesCake]

Safiya, up until today I was in complete agreement with you. I was really surprised at how nice the one I made was; not the heavy, claggy, yeuchhy white bob that my Mother served up!

[ummmm]

I used to make a ratatouille type dish and top with macaroni cheese.

[Safiya]

its like poodle diarrhea

[Sir Alec]

I use stronger cheeses such as Double Gloucester or Red Leicester for a better flavour.

[EcclesCake]

Mine was made with cheddar, ricotta and parmesan with a small dollop of creme fraiche that needed using up. There was no Dijon to hand but I did use some English mustard and a touch of cayenne. I also added sweated spring onions to the cheese sauce and put some halved cherry tomatoes on top before sprinkling with grated cheese.

I seem to have captured most of the elements of advice plus adding my own 'je ne sais quoi'.

[EcclesCake]

RH - I'm trying to remember what we used a roux based sauce for in training. Omelette Arnold Bennet, souffles, oodles of other things but never a Macaroni Cheese!

[Pam29]

Your recipe sounds lovely - think I will give it a try!

[EcclesCake]

It was a full time, professional, Cordon Bleu diploma course. As far as I'm aware none of the courses cooked a Macaroni Cheese, the closest to it was a take on a lasagne that the Certificate students cooked.

[piggynose]

its typical student grub. almost idiot proof meal. its something i´d probably knock up in a youth hostel when on my travels somewhere. if i remeember all i had to do was make a simple roux, adding whatever cheese i had at hand, gradually adding a pint of milk or so, then after seasoning, add the pre-cooked macaroni, stirring it in gently. job done.

[funnygirl]

I love a macaroni cheese, but I've never added lardons. I will try that next time.

[EcclesCake]

Piggy, you've not mentioned the crucial bit about whacking it in the oven or under a grill to get the nice crunch topping.

I wish my Mother was still alive so I could find out what it was she did to make me have such evil memories of it!

It was good but I still preferred the salads that went with it.

[piggynose]

sorry ecclescakes, but most youth hostels havent got ovens. even if they did, i usually am so impatient during its creation, that its usually either on a plate after its finished or eaten out of the pot. putting things in ovens creates more work especially as i´ve eaten alone for many years.

[EcclesCake]

I think I now know that my Mother went to the piggynose school of Mac Cheese cooking (sorrypiggy) and have to agree with others that at the end of the day it is a plate of stodge with stodgy fat incorporated. The best bit is the crispy, cheesy crust but even with spring onion, a fancy pants cheese sauce (using left overs from the fridge) and a few cherry toms dotted on top it is still a hefty plate of food.

It was nice if you like that kind of thing but, I'd much prefer to eat something lighter and veg based.