Does any one have a great recipe for maccaroni cheese please....mmmm a nice and creamy style. I know the basics but wondered if any one has any tips.

Thanks in mouth watering,dribbling anticipation

Hey, i usually do mac and cheese the simplist way, Macarroni and cheese, boil the pasta and then wen cooked, drain out mosyt of the water (leave a tiny bit) and add grated red chedder or leicestershire cheese and stir. I then add red and green pepper and mix it all up, put it in a try and put it in the over and grillit for about 20 mins until crispy at the top, sprinkling pepper on the top (the larger grain ones, not pepper corn lol) and then WAHLA!

If your going for the creamier option u could buy cheese saurce into the mixture aswell as grated cheese.

Hope this helps.

Thank you $H... your way is the way I would generally make it, but yes I wasnt it to be lushiously creamy(my mouth is watering) I guess I could get the sause, but I want to make it myself so I can really indulge. Thank you for respondng.

This might sound complicated but it's really easy, and practice will make perfect.

Comfort&Joy's Macaroni Cheese Recipe

1. Melt some butter (around 3 large tablespoons) over a very low fire and stir in a couple of tablespoons of plain flour.

2. With a wooden spoon, keep stirring vigorously for about 10mins or until the flour is cooked. It will be like a paste at first but don't watch that just keep stirring and stirring, it will loosen up. The continuous stirring is very important because if you don't keep stirring and cooking that flour properly your final sauce will be gritty and taste of raw flour. Don't overcook thebutter/flour mixturethough, if it has taken on a golden brownish colour and a weird smell - its burnt. Throw it away, wash out the potand start again.

3. Once the flour and butter have cooked sufficiently, add milk (full fat) gradually and continue to stir the mixture. This may take a while to thicken but keep stirring until you have a nice silkyconsistency which is not too thin, but not too thick - it ifdoes seem too thick just stir inmore milk, a little at a time. If the sauce is a little lumpy at this stage, don't worry, just put it through a strainer to remove the lumps.

4. Once you have a perfect basic white sauce you can add the cheese (medium or strong cheddar is best) and a little salt and pepper. Make sure you put enough cheese in the mixture, otherwise the sauce will taste bland. At this point the cheese sauce should have a custard-like consistency, but more runny than custard is, otherwise it won't coat the macaroni properly. If it seems a bit on thethin side, don't panic because starch in the pasta will help it out when it reaches oven stage. The sauce is now done and can be set aside.

5. Put the cooked macaroni (I'm sure you don't need instructions on how to cook macaroni) into an ovenproof dish (pyrex or similar) making sure the dish is large enough to accommodate all the macaroni and also the sauce. Then pour the sauce over the macaroni and mix it so that all the macaroni is coated and thoroughly mixed in with the cheese sauce. Sprinkle a good amount of cheese over the top of the dish then put intoa hot oven for around 20-30mins or until the cheese on top is bubbling and browned.

6. Carefully remove from the oven, serve it upand ENJOY!

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You can add finely chopped onion or sweet peppers to the sauce, or put a few slices of fresh tomato on top before the layer of grated cheese but I find this issimply delicious without anything extra.

You may already be aware that this dish is laden with calories and fat so isn't the healthiest thing you could eat. A small portion alongside your main meal is the best way to ensure you don't overindulge. This is so tasty that you may be tempted to eat more of it than you should. Give it a try, you won't regret it!

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OOOOOOOOOOOOHHHHHHHHHHHHHHHHHHHH Boyyyyyyyyyyyyy. Ladies, thank you so very much I have just finished making a recipe very similar to yours C&J, damn I used a wisk whilst stirring the sauce, thank god I'm used to making pounded yam I'm very grateful to you guys for sharing, thank you so much. I will let you know how good it tasted.

Update

Well. I have made mac cheese twice since starting this thread, and the first recipe was not what I had expected... it tasted good, however, it did not set the way I know mac cheese to do! I was informed that the sauce may have been too thin in consistency... so the second time, I used less sauceingredients, again, it tasted really nice, but it still did not set... Vex... anyway practice makes perfect so ...back to the grating board.

IYALLAH'S MACARONI CHEESE



Put the pasta to boil.


Whisk 2 eggs, a little bit of milk (1/4 pint), some red leicester and some mild cheddar, mix herbs, a little garlic, black pepper, finely chopped spring onion if you wish.

Put some cheese to one side to sprinkle on the top.

When the pasta is boiled, drain water and then pour mixture into the pot of boiled pasta.

Mix well.

Pour into baking dish, and pour remaining cheese on the top.

put into oven for about 30 mins on medium temperature.

Should be well creamy!!!!!!

Can also have it with bacon or salmon / tuna.

is that iyallah from back in the day??