Macaroni winning.

Macaroni cheese divides opinion. It does. A dish with so much potential for variation that can absolutely delicious or truly awful.

My university halls only had basic kitchens. Fridge, kettle and microwave. One day I decided to buy a tin of Heinz Macaroni Cheese. I remember unpleasantly soft pasta, a slightly powdery sauce and a taste like 1980s pre-grated Parmesan. Vom. I covered the bowl with a tea towel, put it in the corner of my room and my best friend had to remove it for me. Bleurgh.


It doesn't have to be like this. Neither should it be bland, stodgy or dull.

Cook the macaroni in salted water until just done. There should still be a little bite. Make a white sauce like you would for a cauliflower cheese. I added strong grated cheese, a finely chopped garlic clove, grated nutmeg, mushroom ketchup for spice and seasoned with lots of black pepper and a little salt to taste.

Remember a white sauce is just a base so experiment. Add cooked onions, mustard (grainy, strong etc), bacon, ham, chorizo, different types of cheese, a little cream or mascarpone for richness, mushrooms, spring onions or try using different spices and herbs. Taste it as you go.

All you need to do then is pour the sauce over the macaroni, top as desired (cheese, breadcrumbs etc) and grill or bake until crispy.

A whole world away from the Heinz of the early noughties.