The rise of macaroni cheese!

When I make macaroni cheese I lightly fry bacon & look, always use strong cheese.

Sadly I no longer make, not worth it for one, DH loved it

When I make a Macaroni Cheese, I use a strong flavoured cheddar for the sauce for starters.
Before I put it into the oven, I place thin slices of mozzarella cheese on the top, before sprinkling fresh finely grated Parmesan cheese to cover. The result is a cheese lovers delight. This is also great for Cauliflower cheese too.

I was given a Marguerite Patten cookery book when I first married in 1970 and macaroni cheese was the first recipe I ever used from it. It has been a staple meal ever since, but only ever made with a proper roux sauce.

It’s a favourite in this house, lots of strong cheese and a dollop of mustard. I sometimes add some cauliflower if I have one, lovely with salad, though hubby insists he has to have meat as well, he like a pork chop or some bacon best, cannot make him understand it’s to much protein, still it’s his arteries he’s clogging.

I always put nutmeg with anything containing cheese grandtante - I thought it was compulsory!

I love it - came across a student cookbook version was was macaroni and cauliflower cheese and now never do any other version - lots of tomato ketchup and it's delicious, especially good with roast potatoes! But just gone vegan, so need to test out new cheese alternatives to suit me!

Oh no, not a favourite but very trendy at the moment it seems. Give me cauliflower cheese with a good layer of tomatoes any day

Lobster Mac'n'Cheese is a wonderful bit of luxury making an ordinary dish into a super one. Give it a try you won't regret it and Lidl, Aldi and Iceland often have frozen lobster at very reasonable prices.

I am hard pressed to believe that such a dull, mundane food merits all these pages of posts.
You do know that now macaroni is at the top of my shopping list for Friday, I just have to try it.
I have only eaten it once, it was at a conference to do with a voluntary job I did some years ago and it was served for lunch as being a safe option for a hundred or so unknowns. It was so unremarkable I cannot remember the taste.
I will try it once again?

phoenix I was a little overwhelmed when it was served to me in a local pub. Never ordered it again.

I make cheese sauce like that for just us, but if it is for cauliflower cheese when guests are coming, I do use the traditional roux method.

Cauliflower cheese in a jacket potato, yummy, particularly if it's leftover cauliflower cheese and only needs reheating.

Tizliz isn't that a bit carb heavy?

Now, cauliflower cheese and chips, that's a different matter!

Just made some for lunch with left over strong cheese and added cream. Very ? yummy.

Served with chips here.

I make my cheese sauce with cornflour and no butter. Just beat the flour into the milk and heat. Much easier and there is plenty of fat in the cheese.

Sorry haven’t read all previous posts.

I used to buy Amy’s Kitchen mac cheese but my local supermarket stopped selling it. It was all natural gluten free - macaroni made from rice. Totally delicious for a quick treat if I was out all day.

If making my own, I add mustard and cayenne pepper. Only ever buy mature cheddar but red !eicester would add colour. Sometimes add florets of cauliflower and/or broccoli, even chopped carrot (all previously cooked).

Love it. Cheese sauce must have lots of extra mature cheddar and some mustard. We add fried onions and mushrooms and a cheese and breadcrumb topping. Like the tomato topping idea too mcem.

Note to Pendant's corner the Americanism mac 'n cheese really riles me!
Me too, it's not even much of an abbreviation
Is it a MacDonaldism?

Ordinary white sauce with grated cheese added and nutmeg (my secret ingredient) pour said sauce over boiled macaroni of the cheapest sort and bake in oven for 35 minutes.

Note to Pendant's corner the Americanism mac 'n cheese really riles me!

It's comfort food!
I bought some macaroni before Christmas but haven't made macaroni cheese yet.
DM used to put whole tomatoes in it. I use strong cheese and some mustard powder and/or nutmeg in the sauce and usually mix strong cheese with a few breadcrumbs to make a crunchy topping

* ‘50s
someTIMES
tasteS

We didn’t get that EDIT facility for Christmas!

In the ‘50 if you were late into dinner you were someone’s directed to the veggies table. The first time I sat there I wondered what weirdness would be on my plate. Macaroni cheese - delicious!
One of my GC would happily have mac’n’cheese for every meal. While his siblings discovered new taste in the US he discovered new twists on mac’n’cheese!

I make a cross between macaroni cheese and cauliflower cheese except that I usually do it with penne rather than macaroni.

I make a cheese sauce with extra strong cheese, some times adding odd bits of any other cheese which is leftover.

The vegetables (about 3 times the quantity as the quantity of pasta) might include cauliflower, broccoli, leeks, onions, celery, asparagus, beans or sweetcorn - usually three or four of these and sometimes some garlic. I would never use peas, root veg or leafy green veg other than spinach.

When the veg, pasta and sauce is mixed I put it all into a large shallow oven proof dish, grate more cheese on top and finish with sliced tomatoes, black olives, and sometimes (depending on who will eat it) small pieces of bacon or a few anchovies. Then bake or grill till the top is bubbling and crispy.

I make strong veg broth to cook the macaroni, really and small pasta. Penne is gc favorite. Too much sharpe cheddar in white sauce, nutmeg, gammon cubes, buttered crumbs on top. Scrummy.

I put a teaspoonful of either Marmite or Vegemite
into the cheese sauce.

Yes marpau, similar thing to rice pudding but richer sauce - you can buy it in tins.