What could be more fancy that freshly shaved truffles? This is a serious upgrade, and if you don’t want to make that kind of financial commitment to a mac’n’cheese, then a generous drizzle of truffle oil will also do the trick.
Why use one cheese when you could use four, or five? You want a good melting cheese like gruyère, something creamy such as ricotta or marscarpone, something sharp and salty like parmesan or a blue cheese, and a good old fashioned cheddar or tasty for the classic cheesy flavour.
Wrap that mac in rich, buttery shortcrust pastry and cut yourself a slice of delicious.
Philippa Sibley’s take on the classic uses short rigatoni placed upright in a baking dish. It’s a little more time consuming to assemble but, not only does it look impressive, it creates more space to hold your delicious cheesy sauce.
Who said mac’n’cheese had to be just macaroni and cheese? Daniel Wilson’s version adds sweetcorn, chipotle and smoked mozzarella for an intense sweet and smoky flavour hit. You can also add bacon, burnt beef brisket ends, pickled jalapeños or other chillies, fresh herbs, a good dash of your favourite hot sauce, mushrooms, roast garlic – the options are endless.