If you know your mac and cheese will be in the fridge for a while, consider making a bit of extra sauce.

Leftovers –Mac and cheese will last for 3 to 5 days in the fridge. Make ahead – Many recipes are not suitable for making ahead, but this recipe is! The best way is to cool your pasta then toss with sauce Cool, refrigerate or freeze then bake on the day, ready to eat. But really, any short pastas will work just fine. Pasta – The best pasta for macaroni cheese is, unsurprisingly, macaroni (otherwise known as elbow pasta). To prevent the sauce becoming grainy, we recommend using freshly grated cheese rather than pre shredded.

If you don’t have those particular varieties on hand though, any cheese that melts well is excellent with mac and cheese. Serve immediately.Ĭheese – The best cheese for macaroni cheese is a combination of mozzarella for stretch, and a tastier cheese for flavour (like cheddar, Gruyere or tasty).

Sprinkle with the remaining cheese, then bake in preheated oven for 10-15 minutes or until cheese has melted and is golden brown.

Stir in the onion bacon mixture and herbs, then fold in the macaroni and transfer to a baking dish.

Stir in the mustard, 2 cups of cheese and seasoning to taste.

Slowly stream in the milk while stirring, until the sauce reaches thickened consistency. Once melted, stir in the flour and continue to stir until combined.

Place the same pot over a medium heat and add the butter.

Add the diced onion, and cook until the onion is translucent around 5-6 minutes. In a large pot, pan fry the bacon over medium heat with a drizzle of oil.

How to make mac n cheese