THE BEST MAC & CHEESE RECIPE EVER
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- เผยแพร่เมื่อ 26 ก.ย. 2024
- Shout out to Krishme for ordering this one on my Tiktok (@andy_cooks)
Ingredients for this one below-
500g dried elbow pasta
120g unsalted butter
70g all purpose flour
950ml whole milk
450g grated medium sharp cheddar cheese
225g grated Gruyere cheese
Salt to taste
Black pepper to taste
1/2 tsp. smoked paprika
60g panko breadcrumbs
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When I got married my wife had a limited number of things she was comfortable cooking. I taught her how to make a basic white sauce, which she mastered on her first attempt. To give her confidence, I pointed out that if everything went to hell with the sauce, she would end up throwing away a dollar to two's worth of ingredients and she could start again.
I showed her that by adding curry powder to the roux, before adding the milk, she could make an English curry sauce (lovely on grilled chicken!), or add stock to make a velouté. Now there is no stopping her... Dijon sauces, dill sauces, tarragon sauces (best chicken pot pie ever!!!), and the list goes on. We've since taught this to our three kids, and all of them turn out amazing sauces.
Thank you so much for showing this basic skill. Love your teaching style and always learn from your videos.
I really like how you teach about the basis of white sauce and why the technique is important or a gateway to many dishes. This type of context and applicable knowledge is awesome, keep it up!
500g dried elbow pasta
120g unsalted butter
70g all purpose flour
950ml whole milk
450g grated medium sharp cheddar cheese
225g grated Gruyere cheese
Salt to taste
Black pepper to taste
1/2 tsp. smoked paprika
60g panko breadcrumbs
-dice butter, grate cheese
-warm milk in sauce pan
-pasta in boil salted water, stirring every 3-4 mins
-melt butter in big pot, add in flour. whisk and mix well
-add milk one ladle at a time and mix well till smooth
-cold water rinse cooked pasta
-add cheese in batches to mix well, save enough for putting on top
-taste to season, salt ,lot of pepper, smoked paprika in
-mix well with pasta well in a pot
-pour into oven safe dish
-remaining cheese and breadcrumbs on top
-180°C (356°F) oven for 25 to 30 mins or until golden
easier to read when following, thanks for the great recipe Andy
Mmm... Smoked paprika AND smoked cheese, sounds delicious 🤤
Thank you for taking the time to write this🌺
I have been watching your short version videos (“Hey Babe …”) for some time now and really enjoy your style of presentation. The longer version vids such as this item are just as good! More so in that the listener gets to try and replicate the recipe! I am a fan! Keep up the fantastic work!
Thank you Mr. Andy for listing the ingredients and the measurements. I appreciate the step by step. Not all of us are talented like you Mr. Andy, that we can eyeball it. Its my sons favorite dish but this is the real deal not Kraft. Lol... I appreciate you. 😊 Thanks again!🙏
Thanks for watching!
This has been my Mum's Mac & Cheese recipe since I could remember for 40 years plus. A wonderful combination of french cooking techniques and horrendous interpretation of Italian Cuisine. I still make this dish to this day and love it all the same.
Hey Andy, your video inspired me to make this dish for my family today for Christmas. I’ve never ever made a white sauce before and always avoided it. It’s legit my favourite sauce, always got mum to make it.
Now I can do it and it’s all thanks to you! Merry Christmas and thanks for being so straight forward!
He used blocks
A good trick is to use blocks of cheese and shred or chop instead of using pre-shredded cheese. Shredded cheese has an anti-caking agent which can make the bechamel gritty and a strange consistency. Also, a half white onion sauteed in the butter before making the roux gives the dish some depth, along with a teaspoon of mustard powder. Also, adding breadcrumbs to melted clarified butter before adding as a topping ensures a crispy, evenly gold crust.
Almost exactly how I prepare mac and cheese. Almost universal. Absolutely LOVE this gentlemen. Fell over him here on You Tube accidentally and subscribed immediately.
I was just going say some finely diced onion takes it to a whole new level..... onion and cheddar together rocks and I always a bit of mustard powder too!
So *this* is why my cheese sauce has been turning gritty!! Good to know! I will stop being lazy!
I agree an onion diced adds depth of flavor I also use a mix of butter and bacon grease and top with crumbled bacon. Yummmmm.
@@BuzzFabs not sure where you are from but in Europe I tend to get my cheese from a specialised cheese shop. They can grate it for you on the spot. You gain the benefits of home grated cheese with being lazy. And you are helping a local entrepreneur instead of a big store chain. So if you have the opportunity I'd highly recommend this.
Your tip for using the ladle to add the milk bit by bit is soooo useful!! I’ve had such bad luck making white sauce in the past so I feel like this is gonna help me loads, thank you!! ❤❤
Well,yknow you can always use the wonderful electric beaters
this has to be the best food-channel on youtube. so good at explaining things in an uncomplicated way, and just really easy to watch without falling off. keep up the good work man!
I highly recomend you. Esbieta. Great chef.youtube
Cheers for posting this one Chef. Mine has just come out of the oven and it is a decadent, gooey, cheesy success. I followed the recipe and method to the letter, paying close attention to the selection of cheeses and making sure that my milk for my Roux was warm. Best bechamel sauce I have ever made. The amount that the recipe has made is massive, so I've shared it with the neighbors.
⭐⭐⭐⭐⭐ Chef 👍
Yum! I wish I was your neighbor :)
Wow, didn’t know he had longer videos with recipes, one of the best channels on TH-cam!
Aged cheeses always work well with a good mac n cheese. When available, I like to use aged gouda. Also, dijon mustard in the bechemel adds a nice piquancy to your cheesy mac! 👍
I like how Andy makes a big portion of everything he cooks.
Thank you for bringing smiles and grins to my face. I enjoy watching every time I catch your show. Keep up the good work.
Love your long-form content so much more than shorts! You explain things super well
Thanks!
I like both! For someone learning, I do prefer long but it's really convenient to reference the process quickly. Especially if the recipe hasn't been written out already. I subscribed the minute I first saw the shorts. Then visited the content for longs. Well done.
I agree that both forms are great! Short form is entertaining and long form informative. Keep up the great work sir!
But babe!!!!
wonderful! I have used the same basic method for ages now, forget where I first learned it - I add 1/8 a raw onion, couple of bay leaves, sprig of thyme and dash of Cayenne to the warming milk - I will try the smoked paprika as you did here, sounds excellent
an option for crunchy top is to crush a bag of potato chips and mix that in with the final cheese topping - better than I thought it would be!
I love how you actually eat what you cook, some just show dish, love your presentation all the way through, well done Chef…😊😊😊😊😊
I usually make my mac and cheese exactly like this, but I've seen so many other variations that look for more complicated that i started doubting that I was doing it right. I'm glad to see you doing it this may, simple and no fuss. Thanks, Chef
There's usually two versions. This one, with the bechamel and the American baked version where you bake the pasta with processed cheese. Different textures, depends what you prefer.
This is the right way to make mac and cheese, make your roux, then make the bechamel sauce, then add the freshly grated cheese. Melting American cheese into pasta is something different
Everything sounds so well put together. Will be making this exact dish (elbows are the goat).
Amen!
Yeah, I love the spinning elbows. Lots of KO potential... 💪🏻🙂👍🏻
Delicious!!! I love that you showed us a simple white sauce. There’s always the fancy lobster and mac, but the basics is so important as the foundation. Thanks for this recipe chef!
Thanks, Andy! I made this for Easter dinner & it was delicious!
My modifications:
-combo pasta of macaroni & cavatappi, because that is what I had
-besides sharp cheddar & Gruyère, I had a block of artisanal cheddar with garlic & chives, it added a nice flavor
-I doubled the recipe
Love how your confidence has grown since the channel started. Keep up the great work!
I always add bacon and mushroom to mine. It’s one of my fave comfort dishes
just made this tonight and I used his recipe with cheddar gruyere and gouda with a teaspoon of mustard and was very nice.
I will defo do again and using the pako gives a lovely crust and worth it.
For anyone else making this first time it comes out well not dry but I like my mac n cheese more saucey so next time once I have added all the cheese I will maybe add in another 100ml milk or try covering then grill at the end to see how that comes out. it is a lot of cheese in the sauce and moisture cooks out in the oven a little so if you like more runny you might want to try that but defo go by this recipe first and see how it comes out then tweak next time.
if I can tweak this to get the sauce consistency I like it will be my go to mac n cheese recipe from now on.
thanks Andy
I love this recipe - no eggs needed, just a great homemade cheese sauce and pasta topped with more cheddar and you’re set!
My mac and cheese is pretty similar. I also frequently use havarti, but sometimes I'll use a smoked gouda. Typically I WILL use pre-grated sharp cheddar. Sometimes, like last night, it's the only cheese I use. I start by setting the pasta water to boil. Then scoop a couple heaping small silverware spoons of minced garlic from the jar and just enough butter to saute until it begins changing color. I set that aside and scoop a couple of heaping small silverware spoons of flour into a large wok-style pan and add just enough butter to make the roux like wet sand. I cook that, stirring and scraping almost constantly until it just barely starts to change color and then add three cups of milk a bit at a time. I don't preheat it. When about half the milk is in, I assess the thickness of the sauce and stir in an appropriate amount of corn starch into the milk that's left. You can't do that with hot milk. Then I add a small amount of salt and a healthy dose of white pepper. Black pepper makes the mac 'n' cheese a bit spicy and earthy. White pepper makes it more zesty. Adding a bit of Dijon mustard makes it zestier still. Use half to three-quarters of a teaspoon after some of the cheese has already been added. Add sauteed garlic. Throw big handfuls of cheese in until the sauce shows hints of stringiness. Taste and add more salt and pepper if needed. It this point the pasta should already be in the water but isn't ready yet. It wants to be cooked beyond al dente to the point of softness. I use rotelli because no cheese reaches the center of an elbow but does coat every single turn of a rotelli spiral. Once ready, drain pasta and dump it hot into the sauce, stirring until mixed. Pour into a greased 9 x 13 inch glass pan and cook in a preheated 350 degree oven for about 40 minutes. Why greased? It eliminates any possibility of sticking even a little bit. I don't bother with extra cheese on top and/or breadcrumbs of panko because I tend to burn it. Let it sit at least ten minutes before serving.
The only thing I do differently is fry up some diced brown onion or shallots, some crushed garlic and a few rashers of chopped streaky bacon. This just gets added to the dish at the same time as the cheese sauce. My rugrats call it Flash Macaroni Cheese😊
Onions in mac and cheese? Oof.
Please make more of these!! Love to see recipes!! You're a great cook 😊
If you miss the weird yellow color of the box stuff, just add a little turmeric. It's a very subtle flavor, you may not even notice it, but it will give you a deep orangey yellow. I believe this is what the big companies use for that color, not any sort of dye or chemical.
Great video, Andy!
I love scratch made mac n cheese. When I make it I use a combination of heavy cream and milk, and for the cheeses cheddar, swiss, and munster. Here in the States, and specifically in my particular area of my state our local grocery store does their own smoking of various cheeses. There is a cheese called Clearfield Cheese, it has been around since 1938, and the store smokes this along with hot pepper jack, and blocks of american (all mentioned are smoked by the block). I think I will try adding some of these smoked cheeses next time I make mac n cheese from scratch.
I freaking love Andy's videos!
@Aaron Tindall
I know, me too.
Andy always makes me drool.
I always need to get out the napkins whenever I watch his videos. 🤤 😋YUMMMMM!
I find really cold milk is the easiest way to get no lumps in my roux. Will give this recipe a go, your advice on cheese types is really helpful :)
Exactly the way I was taught...hot roux, cold milk...no lumps
I find the whisk plays a big part especially when learning, I use a Ludwig Scandinavian-Type Whipper/whisk which gets in the bottom sides of all pots and bowls perfectly so there's never clumps and then with a roux or other sauces I'll switch to a traditional balloon whisk after 8oz or once the liquid has reached doubled the height of the whipper whisk.
I was taught to make roux with warm liquid and it's always been successful (person used a balloon whisk, I just find the whipper to be foolproof), I've never had lumps and I've never had it "break" on me (I make a white lasagna with bechamel sauce which I've seen "break" where literally the sauce loses its thickness leaving a watery runny mess). Wishing lump free sauce!
@@GaryT1952 Chef John, represent!!
When you first add milk, if you very thoroughly incorporate (through vigorous whisking) your roux and milk into a paste like completely smooth mixture, you can add the entire rest of the milk, it won't break or clump when the rest is added, no mater how much more is added, temperature is independent of that. Can be super cold or boiling and it will homogenize I promise you.
Thanks mate! Dish turned out great for my first time cooking it (daughter's request). Having the recipe to follow really made it much simpler, and most importantly, my daughter enjoyed it 😊
I love adding Dijon mustard and ham and broccoli. But I make the base the exact same also. I've been watching both you and your wife forever and I have learned so much!!! Thank you!!!
I’ve watched your shorts to decompress but am loving these tutorials, I’m a pretty serious home cook. I will make this. I tend to like truffle so I’m thinking about adjusting to incorporate. Keep em coming. Cheers from Cali
It’s amazing how close this is to how my mother taught me to make it.
You’ve deff become one of my favorite channels, lots of techniques, but still keeping it to simple instructions. Keep it up!
I make my Mom's recipe which is very similar although her spices are similar to a Rarebit. She adds dry mustard, Worcestershire sauce, Tabasco, a touch of garlic powder, and horseradish. She also adds Velveeta, I don't know if you have Velveeta in AUS or not but it's Easy Cheese to the next level, LOL! Ultimate comfort food!
I've been making entrées for my 93 yo parents that are homemade, healthy and easy. They love Mac 'n cheese and I add small cubed up ham and spring onions for extra flavor. Great presentation Andy, the Panko is a nice touch
I do add a pinch of nutmeg to my white sauce. Ina Gardner taught me that and it does make a difference. I use extra sharp Cheddar but I will try adding another cheese next time. Smokey is like the steakhouse makes theirs. Soynds yummy! 😍
Love to watch you create and cook! I like to cook, and you've shown me so many great ingredients and techniques. Your wife is so, so lucky to have you! And, you are so very relatable, not like some of these stuffy chefs that try to dazzle us with their cooking. I'm a subscriber now after seeing this video. I've only seen your "what do you want to eat babe" short videos. So glad I stumbled across this long one! Thanks again.
I just started watching you and I am a cook however I dream some day to be as good as you. YOU ARE AMAZING
I am dying watching this! You are by far my favorite Chef and TH-camr ! I HAVE to make this!
POG POG OMEGA EZ. GONNA TRY THIS SOON! THANK YOU FOR THE RECIPE
Thank you for watching !
Make more longer videos! I was never a fan of “shorts” but yours are amazing! Keep up the great content chef! 💪🏽
Lovely, I are mine too and add a 1/4 tspoon of mustard powder...Coleman English mustard powder - gives a lovely tang and colour to the sauce
best chef bar none on the internet - thanks Andy!
Hate me if you must but I made almost exactly this recipe last year but was lucky enough to get about $80AUD of black truffle, not much bigger than a nutmeg, shaved it over my mac and cheese. There is something otherworldly about the nutty, earthy, umami flavor of the truffle with the rich, creamy mac and cheese.
Add cauliflower and broccoli. Use the frozen cauliflower and broccoli. Boil it for a couple of 3 minutes. Strain it. Add it to your Mac and cheese mixture. It adds a very nice twist to Mac and cheese. Also Mac and blue cheese is really nice as well. 👍👍👍👍👍👍👍👍👍👍🇬🇧🇬🇧🇬🇧🇬🇧🇬🇧👍👍👍👍👍👍🇬🇧♥️
🤤I have never had mac n 🧀. I will definitely be having one soon.
Thanks Andy. That looks so delicious.
Hi Andy….your technique for a “white sauce” is fantastic!….I will be doing this moving forward….love Mac & cheese-great recipe! ..thanks for sharing!👌👌👍👍👏👏
You are a great chef Andy I love the technique on your Mac and cheese. I hope one day I can become your apprentice. I'm not able to do culinary school but I'm working hard to gain a place in the restaurant I'm working at and I can honestly say. Just by working for 3 months in the kitchen I've learned so much, I'm sure I'll be able to become a chef at least after 5 years I'm hoping. I love to cook and learning new dishes everyday helps me with creating different types of dishes. Keep up the great work Chef!😁
Looks amazing
Mate absolutely fantastico, love the choice of cheese I still would use freshly grated nutmeg. I have to say your larder at home is as good as a 3 star mich lol. Spanish smoked Paprika, Maldon Sea salt Gruyere cheese, this would cost around $50 to make but so worth it. Try Lobster in there next time only $22 at coles this week. Sweet as bro
Just discovered your channel. This recipe is exactly like my mom's recipe who passed away in 2007. Thank you for showing how to make a proper white sauce. It always amazes me when people say they don't have time to make mac and cheese and use a box.
Yuuuumy! I’m making this today! Love the smokey flavour idea
The fun part for me was translating the measurements to cups, ounces, and pounds. I know I sound crazy but it started teaching me the conversions
On top of the smoked paprika I like to add a little bit of ground mustard and nutmeg. I find it really elevates the mac and cheese!
A couple of (optional) things I like to do, crisp up a few rashers of bacon and then chop them up and add them to the sauce. BUT the thing I always do when making Mac & Cheese is thinly slice 3 or 4 tomatoes, spread them on a oiled roasting tray and roast them in the oven so the flavour intensifies and then serve them on top of the Mac n Cheese, they really cut through the creamy cheesy sauce.
My girls love Mac and cheese so I made this for them for Easter. It was a huge hit! Everyone loved the dish and it's super easy to make. We will be including this in our Thanksgiving meals going forward. So yummie.
Thanks for the comment. I was wondering how kid friendly this was. Kids have a narrow pallet. Smoked paprika and Gruyère with sharp cheddar might be strong. I was wondering about adding a cream cheese as a substitute. The techniques here are great to see reinforced.
@@rbu2136 I used to work with a lot of pallets and was confused for a second there, lol. Just in case you get on Who Wants to be a Millionaire, it’s spelled “palate”.
Chef Andy you’ve earned a new subscriber. I’ve been watching your videos for months now and I am every TH-camrs worst enemy. I watch the videos but never subscribe or hit like button. I will now.
Your videos are detailed and shorts are cool. You make it seem so simple and it’s so clean. Keep up the good work! Hope to try your food one day!
Thank you mate!
Made this a 2nd time last night for a dinner party. Everybody loved it! However, I messed up the rue this time and didn't get it as creamy as I did the first time I made the dish. The finished product was a little lumpy this time BUT it was still really good.
Great method. Lately I've been adding 1/2 to 3/4 Cup of chopped onion to the butter then adding the flour to make a rue. Gives it a whole new dimension. Similar to the German style with just onions, cheese and hot fresh spaetzle finish on the stove in a hot cast iron pan. Cheers
Always followed Rick Stein's version but this looks fricking amazing. Defo making this version next time. I've subscribed after seeing your video shorts and I'm impressed. Lots of nice recipe choices to make at home. Looking forward to making some of those recipes. Ps I will be adding Dijon mustard though... It's a must for me in Mac n cheese.
It would be interesting to see if you’d need it with the different types of cheeses
@@ProBioMech cheddar and gruyère should be Mac n cheese standard.
@@aFILIated8147 absolutely. I more meant adding smoked cheese, various ages of Gruyère perhaps.
Love watching your videos, please make more of the these longer versions. I like hearing your tips. Much appreciated ❤
Love This CHEF!!! Thank You!!!
I make my Mac and cheese the exact same way. I do add fried chopped smoked sausage through it though. My wife is convinced you need to add mustard powder but I disagree, what are your thoughts?
I also have been known to put mustard in mine from time to time, sausage sounds delicious !
Mustard powder works well. A tablespoon or 2 of Dijon mustard is also great
Dijon mustard adds dimension to the dish, I promise you. It actually tastes different without the mustard and I also do a dash of white vinegar in mine, don't know what it does scientifically but it makes the sauce taste better too, in my opinion
If you like the mustard taste try adding a sauce of freshly grated horseradish and unsweetened whipped cream directly before you serve it with beef.
Definitely mustard, English works well and gives colour. Also bacon, or pancetta.
I effing love you Andy!
I always add finely diced onion and garlic to the butter before I add the flour - a true game changer
G'day Andy! Fellow Kiwi here. I've just made this awesome mac n' cheese recipe & it's certainly the best ever!! I made it for my teenager who's a picky eater & is also sick - she perked right up & is motoring through bowl #2!! Happy to see her enjoying a meal.
Gonna make another to freeze & have on the weekend & also making a "Mac n' Blue Cheese" 🤤 This one's for me - my #1 go-to comfort meal. Thanks sooo much buddy 👍 I'm looking forward to trying out someone your other recipes😊
"...someone... " = some of
I friggin love you Andy. They gruyere is the game changer. I use Muenster for creamy, but gruyere is a great call.
I was surprised when you rinsed the pasta! Is that just to cool it? Doesn't it take away some of the pasta flavor? Other than that, it looks fabulous.
Rinsing stops it sticking . Could also pour kettle water to loosen if stuck in the strainer like spaghetti.(goes cold quick)
He rinsed it to cool it down so it doesn’t get overcooked. It gets reheated by the oven/hot cheese sauce.
@@lillianrose7215 I think rinsing washes away some of the flavor. But that's just me.
just the starch will get rinse and some salt on the water
@@MissyQ12345 Pasta by itself has no flavor...Juss saying!! :)
so glad I found your youtube channel, love your insta reels, keen to try out some of these recipes
Hi Andy, just gave this recipe a go and it has turned out brilliant. Followed exact instructions and it has been devoured in minutes! Thanks for all the guidance and keep up the great content 👍👍👍🏴🏴🏴
Andy this looks so delicious
I’m watching your video at almost midnight
And feel like going to the kitchen and cook your recipe right now
I’ll do it tomorrow
Thank you for your video
You are the best chef
5:46 No words needed. That look let's us know we know damn well we want to try it and make it 👍
Wow that looks soooo beautiful thanks Andy I'm gonna try that I'm
cook that for my babies food with love😊
Looks delicious
When it’s just me I make a kind of mac ‘n’ cheese but with left over pasta. Butter in a skillet, flour, make a roux, cheese, seasonings, leftover pasta. Love it. Your recipe however would make a very presentable dish at a dinner with guests.
Best mac & cheese ever full of flavoursome goodness👍 great with roast chicken or on it's own. Perfect comfort food. Your so right it's best made like this rather than buying processed foods! Love your videos very impressive chef skills for us to easily follow & impress our friends & families too. Your a keeper Thank you Chef Tony❤
Wow chef!!!! 🎉that is PERFECT MAC n CHEESE!!! Thank u so much chef!!!👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼💙💙💙💙💙💙🍏🍏🍏🍏 for sharing one of your delicious recipes hurrrayyy!!!!🥰🥰🥰🥰🥰🥰🥰🥰🌟🌟🌟🌟🌟🌟🌟🌟👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼💚💚💚💚💚🤎🤎🤎🤎
As a peruvian cook working in the Nordics, I had almost disliked seeing colleages tasting and enjoying their food, but now seeing you Andy tasting joyfull and freely...I think i start soon with the habit.
I am gonna go through all the stuff you made; been watching your tiktoks for a few weeks now,... I am amazed!!!
Looks delicious! I watch all your videos!
It’s not how we usually do it - but this video has defo inspired me to cook the way you did! Thank you Andy! Keep it coming❤
Looks super yummy 🥰
Your going to be incredibly famous bud! Love it! 🔥 🍻
I'm not really fan of Mac and cheese, but if I have similar mood, I would go for carbonara. Usually just with already cubed bacon since it easier to get.
My wife is Taiwanese. I'm an American and my grandsons are same. My youngest grandson struggled to pronounce "Agon" (taiwnaese for grandpa) and it became "Dorrn". My own children had Dadarorni and Cheese...my grands have Dorrnorni and Cheese....and the secret ingredient is black pepper and powdered mustard in the rue. Good cheese is critical, yes....but the mustard and slight spice with the pepper...guaranteed to get them. Some careful small cuts of broccoli or green beans mixed in gets the good stuff in as well.
Absolutely amazing looking. Can't wait to try. ❤❤😮
no words need it !! amazing !
I use this white/cheese sauce technique for cauliflower cheese and it's lovely. I never thought of sprinkling panko crumbs on the top - gonna try that next time.
Thanks for the recipy! Tastes fantastic, accidently made enough for the entire street!
Tried this for dinner. Thank you for the recipe! Was initially intimidated in making this but it was actually very easy and delicious. Thank you! Hope you keep making more videos like this! Delicious and simplified recipes!
Budget friendly meals, using your knowledge of flavour profiles, would be an excellent series idea? I'd really appreciate it!
I loved this. I might do this one for the kids, add some tuna, and put it in a cake tin and the camp oven next time I go camping.
I like to use a small amount of smoked cheddar too. I love your creations.
If you add 1tsp sodium citrate for every 250g cheese to the white sauce, before adding the cheese, it emulsifies the cheese and it prevents the cheese from splitting when it's being baked
Thank you Andy. Making this for my bring it dish!😊👍 Happy Easter to You and Babe and Family!😊💖🙏🐰