Top tips The ultimate 5 cheese Mac and Cheese

Here are a few of my best tips: For an extra crunchy top Place under the grill for 3 - 5 minutes. Pasta Shape and Cooking time The pasta shape and size makes a big difference. Use a pasta shape that lists an 7 - 8 minute cooking time. Don’t overcook the Pasta The pasta will be placed back in the oven when the Mac and Cheese is being baked so you want to cook the pasta for 2 minutes less then the pack suggests. (4 - 5 minutes).
This means the pasta won’ be overcooked at the end. Cheese Always grate the cheese by hand. Store-bought shredded cheeses are coated with flour that stops it from clumping together which affects how it melts. Don’t worry too much about getting the exact cheeses listed. Just use your favourites!  Other options are Gouda, Swiss, Monterey Jack, Colby.  Seasoning Taste the cheese sauce before adding Salt. Cheese can vary a lot in terms of how salty it is so I would give the sauce a taste before adding any more salt.  Milk and Cream If possible use at room temperature. It is ok if you forget to take it out beforehand. It just takes a shorter time to make the sauce with the room temperature liquids.

Variations

Stovetop

If you prefer not to bake this mac and cheese, you can make it on the stovetop. Omit the Eggs and just mix the cheese sauce in with the pasta. Simmer on low for 2 minutes.

Panko Topping

You can add 2/3 cup of Panko breadcrumbs with butter and add to the top of the Pasta before baking for a super crispy top.

Grill

After baking you can pop it under the grill for 2 - 3 minutes for a gorgeous cheesy crust.

Cheese

There is a lot of cheese in this recipe. You can absolutely cut that back as much as you like for a ‘lighter’ version. Use a different blend of cheeses if you prefer. Try Gouda, Swiss, Hawarti, Montery Jack.

Protein

You can add cooked meats such as Sausage, Chicken, Beef to the Mac and Cheese. You can also add Prawns.

Veg

Add veggies such as Asparagus,Peppers, Broccoli, Brussels sprouts, Kale, Mushrooms, Red Onions, Spring Onion, Spinach, Sweet Potatoes, Tomatoes, Courgettes.

Seasoning and Pastes

Add extra seasoning such as dried herbs like basil, chives, oregano, rosemary, sage, thyme, etc. You can also add seasonings like Cajun seasonings, Za’atar, Harissa, Pesto or any other sauce or paste that goes well with Pasta.

MAKING IT AHEAD OF TIME

Make as directed but do not bake. Allow to cool. Cover with cling film or foil and place in the fridge 1 - 2 days ahead. Take out of the fridge 30 minutes before baking. Bake as recipe suggests. The recipe does lose some of the creaminess when made ahead. I would suggest that you increase the amount of sauce slightly  (3/4 cup butter, flour and 2 cups milk) if you need to make this recipe ahead of time.

Storage

Fridge

Any leftovers can be kept covered tightly in the fridge for 4 days.  To reheat, stir in a little bit of milk and microwave partially covered with cling film.  Stir often as it reheats.

Freezer

Let the Mac and Cheese recipe completely cool. Add to a freezer-safe container, or ziplock bag and seal.Make sure to label them with the date! It can be kept in the freezer for up to 3 months.

How to reheat Mac and cheese

Microwave

From frozen – heat in the microwave-safe container for 3-4 minutes or in a large microwave safe dish for 3-4 minutes. If thawed - reheat for 1-2 minutes.

Stovetop

If completely frozen, heat over medium-low in a covered small pan for about 12 minutes. Do not over stir as this can cause it to become mushy. You can also thaw it overnight in the fridge and reheat on the stove for 5 minutes.

Oven

Alternatively, you can reheat it in the oven by covering the dish with foil and warming at 180 C/ 350 F/Gas Mark 4 until it has warmed through.

Nutrition

This recipe is extremely indulgent and the calculation is based on dividing by 10 as a side. It can be served to up to 15 people if you are serving it as a side with other sides.