Mac 'n' cheese hacks you've never thought of
Other types of pasta such as campanelle, conchiglie and penne are also good because these shapes collect sauce, though purists argue that without macaroni it's just a cheesy bake. Avoid miniature shapes as these can become mushy.
Macaroni should be cooked in a large pan of boiling salted water for around eight minutes (though packet instructions vary). It's smaller than some pasta shapes, so you won’t need long if you're aiming for al dente, which is firm cooked pasta.
There are a couple of reasons you want the pasta cooked al dente. Firstly, when it's added to hot cheese sauce it will continue to cook so it's better to slightly undercook it. Secondly, mac 'n' cheese is already a soft creamy dish so al dente pasta will add texture.
Cheddar is standard but using only one type of cheese can result in a one-dimensional dish. Instead, go for a blend of easy-to-melt cheeses by combining Gouda, Gruyère or Emmental with mature Cheddar. Whisk in finely grated Parmesan for a savoury pungency or Comté for a rustic flavour.
Traditionally, a mac 'n' cheese base is made from béchamel sauce. Make a roux by combining melted butter with plain flour then slowly whisk in milk, stirring continually until it thickens.
It's easy to get carried away with how much cheese you're adding, resulting in a sauce that's way too thick. A splash of milk will loosen the sauce – continue adding milk and stirring until you've reached the desired consistency.
Although the cheese sauce is a classic everyone loves, why not try something a little different? Whisk basil, kale or pesto to brighten up a classic cheese sauce, add roasted and puréed butternut squash or pumpkin for a smooth, rich sauce or blitz sun-dried tomatoes and red chilli flakes for a light kick.