Macaroni Cheese

Posted By Kerri

Unusually for us, we were out on both Friday and Saturday night this weekend which didn’t leave much time for weekend cooking. We had planned on cooking beef brisket today but a surfeit of cheese meant we opted for macaroni cheese instead.

I’ve only eaten it once before and was a bit underwhelmed but had high hopes for today’s dish since we had some really good cheese to add to the sauce: Stinking Bishop and Coolea. The sauce was indeed delicious but unfortunately, in my quest for a crunchy topping, I over-cooked the macaroni which meant the pasta was rather dried out. I should have put the whole thing under the grill to brown on top rather than leaving it in the oven.

We didn’t follow a recipe for this but cooked the macaroni as per the instructions on the packet and made up a white sauce at the same time. The cheese was stirred through the pasta, along with some oregano and then put into a dish with some more grated Cheddar on top and cooked for far too long.

Mar 28th, 2010

7 Comments to 'Macaroni Cheese'

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  1. Anne said,

    The crispy bits are the best bits! Are prized in our house!

    I never really follow a recipe for mac n cheese, pretty much make like you with a white sauce and lots of cheese, though am very partial to adding sliced tomatoes to the top, just like my mum has always done, adds a nice dimesion to all the cheese 🙂

  2. This looks delicious – all lovely and crispy on top – you can’t beat Mac n Cheese for comfort food
    .-= gourmet chick´s last blog ..The Lanesborough =-.

  3. Oh, I really fancy come macaroni cheese now! With Lundulph not eating cheese, I don’t get to make and eat this dish, but I did try Delia Smith’s one and that was great. She uses Gruyere and Parmesan, but I think any cheeses you like will do.

    .-= Caramella Mou´s last blog ..Omelet and Bread Proficiency =-.

  4. James said,

    I never realised there was such a big thing about mac n cheese till the mac n cheese challenge in January. I was thinking a few weeks ago stinking bishop would be great in it. Tastes even better when you make your own macaroni. Instead of the bechamel I tried making a white wine sauce and adding the cheese to that – lighter and more flavour and the glazed the top with the blow torch – grill would work to though. Mac n cheese lends itself to so much variation. Must try that monchego and sherry version too…..
    .-= James´s last blog ..It’s your special event – your menu =-.

  5. Alex said,

    Ah, this is what I’d always order from room service when I was stuck in ny hotels for work… but I still love it… and I love the crispy topping even if it means some of the pasta get a bit hard!
    .-= Alex´s last blog ..A Knitted Hat =-.

  6. I actually have to admit that this one meal is the only thing I always say I’d rather leave. Still, the dish is slowly growing on me – if you play about with it, it becomes decidedly better. Still not one I would ever crave but…I can see the comfort…I guess my mum just got it wrong for us when we were growing up! xxx
    .-= The Curious Cat´s last blog ..Remembering to water the plants… =-.

  7. Antonia said,

    I absolutely love macaroni cheese and love the idea of using such interesting cheeses. I’m afraid I’m rather dull and have always stuck to a traditional Cheddar version. I’ll have to try this next time I have some bits of more interesting cheeses that need using up. I made a macaroni cheese with smoked haddock in it last week which sounds odd, but was really good.

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