I always want to call mac and cheese a one-pot dinner, totally forgetting that it’s definitely not. It just really seems so easy? Boil pasta, make a simple bechamel, chuck in the oven: voila! easy mac and cheese.
I’m also one of those people who overdo the cheese sauce situation because it’s a pretty devastating affair to have a dry macaroni cheese. I mean, I’ve had it, and I didn’t die – but I’m all about cheese sauce. The saucier, the better.
I also really get a kick out of making macaroni and cheese orange, just like the blue boxes of our dreams, which you can do with experimenting a bit with some paprika and turmeric.
You can also use orange American cheese, but I find the flavour is always a bit weird. You need sharp cheddar for this kind of carby comfort food, because everything else just gets a bit lost. Find the cheese with the strongest flavour you can and put about three different kinds in. Don’t be shy! Same goes with the salt, you’re gonna need more salt than you think to flavour the sauce. It can get mighty bland if you’re a lax hand with the flavouring.
Listen, I’m not gonna tell anyone if you make it in advance and then just pop it in the oven and call it a one-pot dinner. You can even freeze it for the ultimate in dinner organisation. Then leisurely take it out and have dinner on the table with almost-zero effort. I’m a fan.
If you enjoy a bit of a fancier mac and cheese, go right ahead to this sundried tomato version. Say hi for me!