A roux acts as a base and a thickening agent for the sauce.

The making of the cheese sauce starts with a roux, which consists of cooking and incorporating together equal parts of fat (butter/margarine in this case) and flour.

This is to loosen up the sauce and to prevent the mac & cheese from going dry.

When cooking the pasta, make sure you reserve about half a cup of pasta water for making the sauce.

Mixed Cheddar Cheese & Mozzarella, shredded.Macaroni Pasta (or any tubular pasta shapes).Chives carry a naturally garlicky flavour, which gives the mac & cheese and final boost. The final magic touch for me is the chives. For spices and seasoning, I used garlic powder, salt, black pepper, paprika, and harissa spice powder. I like to spike my mac & cheese with a little tingle of spices, just to tease the palate a little, but not so much that it turns into a spicy one. You are more than welcome to either switch up the ratios of the cheeses or try a different cheese combination! Keep the mature cheddar cheese but feel free to play around with different cheese types and ratios to yield different flavours. If not, a cup of each cheese would work perfectly here. I prefer a mix of both Cheddar Cheese and Mozzarella! You can find mixed shredded cheddar and mozzarella at Waitrose. It is not to be confused with condensed milk as condensed milk is sweetened and mostly used for desserts or as a sweetener in coffees and teas.Įvaporated milk is typically sold in canned form and commonly found at supermarkets. As a result, evaporated milk has a more concentrated flavour, even slightly caramelised, and is creamier in texture. In other words, it makes your mac & cheese creamier without tasting overly rich compared to using cream.Įssentially, evaporated milk is regular milk but without 60% of its water content, i.e. It’s one I’ve never turned back on ever since finding this perfect balance of a recipe! How to make the best Mac & Cheese Using evaporated milkĮvaporated milk offers creaminess or body without the fat of real cream. The recipe hits all the spots I’ve just mentioned and features a subtle tease to the palate. After many test and trials, from the choice of milk and cheese blends to various seasonings and spices, I’ve come down to this particular Mac & Cheese recipe which has become my ultimate go-to. Flavour-wise, you want a nice balance of richness but not overly done where it becomes a little bit sickening. Isn’t Mac & Cheese just one of the best comfort dishes to whip up? When it comes to Mac & Cheese, I look for that creamy texture and body.

The best mac and cheese ever