How do I make English canned mac and cheese taste better?
Filed in Category English Cheeses
I suppose “more American” may be a better way of putting it. I generally like all mac and cheese’s, but somehow, this tinned mac and cheese is tasteless. It’s rather “white” compared to the orange-y, flavorful American mac and cheeses. I thought adding cheddar would be a good idea, but I was wondering if anyone else has solved this problem.
5 Comments so far
You add a few drops of a Swiss condiment called Maggi seasoning sauce. This is a bit like Soy Sauce. It has a magical ability to make inedible substances like UK tinned spaghetti rings etc. taste edible.
canned mackerel and cheese? You guys are weird. I’ve no idea how to make it taste better, it sounds best avoided
ETA
Ahhh Macaroni cheese? Why on earth do you buy it in cans? It’s so quick to make yourself. Bet you also buy ragu sauce as well lol
add a TBSP or two of butter and a cup or so of cheddar… not knowing your proportions, you will need to. throwing a bit of bacon in is always a nice touch too
Yup, cheddar, some salt, and add a couple of dashes of Worcestershire or a dollop of HP to give it more flavour.
make your own. its not difficult and will taste 100 times better.
mac n cheese
250g/9oz macaroni
40g/1½oz butter
40g/1½ plain flour
600ml/1pint 1½fl oz milk
250g/9oz grated cheddar
50g/2oz grated parmesan
Method
1. Cook the macaroni in a large saucepan of boiling salted water for 8-10 minutes; drain well and set aside.
2. Melt the butter over a medium heat in a saucepan slightly larger than that used for the macaroni. Add the flour and stir to form a roux, cooking for a few minutes.
3. Gradually whisk in the milk, a little at a time. Cook for 10-15 minutes to a thickened and smooth sauce.
4. Meanwhile, preheat the grill to hot.
5. Remove the sauce from the hob, add 175g/6oz of the cheese and stir until the cheese is well combined and melted.
6. Add the macaroni to the sauce and mix well. Transfer to a deep suitably-sized ovenproof dish.
7. Sprinkle over the remaining cheddar and the parmesan and place the dish under the hot grill. Cook until the cheese is browned and bubbling. Serve straightaway.