You’ll never go back to ordinary macaroni cheese after making this version, oozing with a deeply cheesy flavour and crowned with a crisp crust
I never really understood the appeal of macaroni cheese, a stodgy dish tasting of pasta and not much else, until I went to a neighbour’s fireworks display last year. There, Josh cooked something so cheesy, so oozing with rich flavours and so irresistible with its delectably crisp top, that I was sunk: I had one helping after another.
Here is my version, with a handful of greens to fight the January cold. You can skip the bacon if you are vegetarian or having a low/no-meat January.
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