The rise of macaroni cheese!

my grand daughter calls it Grandmas Cheesy Pasta and says it is her favourite meal! x

The one I remember from school days was like the tinned variety and reminded me of vomit as someone else has said. I think a baked variety with a crunchy topping sounds great though. Never tried it.
I did love macaroni pudding with milk and sugar and nutmeg, baked in the oven as a child! Yum!

One of our favourite meals. Could live on it.

Referring back to marpau and her macaroni pudding, yes it is good as a dessert. I've also recently started to make semolina puddings (using Jersey milk and oven-baked) as a look-back to the 50s and 60s. My family loves it. Not sure if they'll go for tapioca though - 'frog's spawn' when I was at school.....and of course 'bloody eye' (rice pud with a dollop of stawberry jam in the middle.)

Macaroni cheese was a great treat when I was a child as my mother didn't like cheese and never cooked with it. My grandmother used t o make it for lunch for me sometimes, baked in the oven with a lovely crunchy topping.

We have just had some, onion and bacon (precooked) stirred in, breadcrumbs and extra cheese on the top - lovely and crunchy. Some roast tomatoes and garlic bread, everyone enjoyed it.
Also left some without topping in a tub for son to take to work for his lunch tomorrow, he can reheat it but didn't think the topping would be nice so extra bit of parmesan gone on that.

I make a big saucepanful of cheese sauce (full cream milk, the tastiest possible fCheddar) then stir half into macaroni and half into cauliflower.
Then I freeze individual portions with extra cheese on top.

We love it! Lots of mature cheddar and some English mustard in the sauce. Often put breadcrumbs and extra cheese on top, and whack it under the grill.

I also do a similar macaroni/cauliflower cheese combo. Have given it to unexpected guests when nothing much else in - there is never any left.
Usual reasons for it not being very nice, IMO are not enough cheese, or else mild cheddar used, not enough seasoning, soggy overcooked cauliflower.

This thread inspired me to order macaroni cheese for lunch in a restaurant the other day and it was lovely. Even if the waitress did call it mac'n'cheese!?

Have you noticed that tv chefs will often say when preparing a pasta dish "mix pasta and sauce and serve immediately -pasta waits for no man"?

This doesn't make sense to me as I think that pasta is just a vehicle for sauce, My favourite pasta dish is one made yesterday, left to absorb the flavours of the sauce and reheated.