Macaroni cheese can be “elegant but simple'” if fans of the popular dish use one unusual ingredient. Tastes Better From Scratch has released a recipe that is “creamy, cheesy, and completely indulgent”. It’s easy to make in 30 minutes and “fancy enough” to serve guests.
The mystery ingredient is truffle oil. The website said adding truffle oil gives the dish an “extra depth of flavour,” making it a worthy side to any nice meal. They said it goes nicely with steak, salmon, or a barbeque. The truffle oil can be added to the breadcrumb topping when baking the pasta.
Delighted fans have called Nigella Lawson’s fan-favourite macaroni cheese recipe “quick and delicious.” The English chef’s recipe has received many compliments, from being a “decadent” “go-to” “game changer” to being “so rich and creamy… you’ll never go back.”
Billed as a “shortcut” macaroni cheese recipe, it can be made in under 20 minutes yet still tastes “gourmet,” according to fan reviews. With no cheese sauce, Lawson’s recipe uses an egg and evaporated milk to bind it together to the “gorgeous” amount of cheese (250g).
Amanda, a cook and founder of The Chunky Chef, has shared the worst mistake people make when making this cheesy dish is using store-bought shredded cheese.
She said: “I know it’s a pain, and it’s so tempting to use the pre-shredded cheese in the bags. But those bags of cheese contain a starchy substance that keeps the cheese from clumping… which also prohibits it from melting as well as it should.”
You can make macaroni cheese recipe up to two days ahead of time. Prepare the sauce, cook the noodles, and store both separately in the fridge until ready to bake.
To freeze, cover the uncooked dish with plastic wrap and aluminium foil and freeze for two to three months. Allow it to thaw overnight in the refrigerator, then bake as instructed.