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400 gm of cheese, packet of macaroni,2pints milk, butter,flour,mustard powder. Cooked then baked. Tastes of nothing let alone cheese,what am I doing wrong. Come on you delias!
It's called macaroni cheese. Unless, of course, you're [i]one of them......[/i]
1. More cheese
2. More cheese
3. More cheese
garlic and musterd? you have no seasoning. How many types of cheese did you use and what cheese is it.
I see what you've done wrong, you've missed a zero off the end of the quantity of cheese required when you've written out the recipe
And not just "cheese" - you want [b][u]"CHEESE" [/u][/b](S)
use 3 cheeses... cheddar, mozzarella, parmesan.
also missing... BACON!!!
i also use white pepper and , before baking, put fresh chopped tomato and mozzarella pearls
It's called macaroni cheese. Unless, of course, you're one of them......
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You missed "of each type" between 400g and of cheese.
Also missing, bacon, fried leek, mustard.
A little mustard, nutmeg, blue cheese and parmesan will bring it to life.
Also (controversially) salt.
TWO PINTS OF MILK!??!
also, more salt needed. Or bacon.
I make a 1 pt white sauce (half milk/half veg, chicken or ham stock), add a tsp of mustard powder, a couple of pinches of cayenne (but don't overdo), salt and then keep adding cheese until it can be tasted in the sauce. Meanwhile cook pasta, I reckon 250 g of dried pasta to 1 pint of white sauce. Mix together put in baking dish and cover completely with more grated cheese and you get something that tastes of cheese plus some other flavours for the poncey.
This will be a cheese quality issue.
If you're going to go all fauxmerican try Pitt Cue's Hog Mac 'n Cheese. Righteous.
What @corroded said, cheese type/quality is the key. Its the most important ingredient
Breadcrumbs and herbs on top as well
Red Leicester and mature cheddar. Make a proper roux for the white sauce, then add fried onions, garlic, cheese, salt, pepper, English mustard, al dente mac, bake for 20mins until golden on top and beckon the goodness in,
and some more cheese, please
Bacon and jalapenos.
Wholegrain mustard from a jar rather than powder.
Wholegrain mustard from a jar rather than powder.
Treason, nothing is better than Colman's mustard powder.
EDIT: In terms of add-ons bacon, onions, leeks - all good - baked ham also good - bit mixed about bread crumbs - you can always go back to the 70s and put sliced tomatoes on top before adding the cheese. I don't like fancy cheeses it is a comfort dish and shouldn't be too rich - had a awful one in one of Gordon Ramsay's restaurants once as just too rich.
If you're going to go all fauxmerican try Pitt Cue's Hog Mac 'n Cheese. Righteous.
Oh shit yes. Everyone should try this before they die.
Pancetta and a little mustard
Goodman truffle Mac and cheese - lush
And sundried tomatoes, surely
Never mind the pie skirmish, I promise anyone who says mac n cheese will be first up against the wall when the revolution comes. It's macaroni cheese you cretins.
Woe betide anyone who orders a mac n cheese pie within my earshot.
Where do you stand on spagbol?
Why would you stand on spagbol? Just eat it fudbox. 😆
I've no beef with spagbol 😉
I've no beef with spagbol
Not one to mince your words, I see.
Why would you stand on spagbol? Just eat it fudbox.
I think your joke just pasta me by.
[url= http://www.amazon.co.uk/Kraft-Cheesey-Pasta-190-Pack/dp/B003RRYAWM ]believe it or not people eat this up here[/url]
...whereas is Scotlandshire you can get the fabled...
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macaroni cheese pie...
(although typically lidless, so really a bit of a tart....)
Never made it, mainly because Mrs North won't eat it and whines if I eat something she doesn't like.
However, while I'll always call it "macaroni cheese", "macaroni and cheese" makes logical sense: American language is very literal (it's the German in them), and the two primary components are macaroni and cheese.
Yes I call sausages, minced pork and rusk and mace and marjoram and sage and intestine. Makes much more sense.
A smashed up packet of Cheese and Onion crisps, topped with yet more ****ing cheese on top, stuck undr the grill for a further few minutes will improve matters greatly.
Or nachos/doritos
My family has an age old mac and cheese recipe...and it's just that.
Macaroni boil,
Drain,
Splash of milk,
Massive knob of butter,
MASSIVE load of grated cheese added bit at a time
FURIOUS stirring
At 33, my mates still ask to come to my mums or grans for mac cheese. Well, I hope it's for the mac cheese!
EDIT...Orkney cheddar works best