Start with a basic mac ‘n’ cheese recipe: cook 250 g macaroni according to package instructions. To make the cheese sauce, melt 60 g butter, then whisk in 30 g flour until smooth. Gradually whisk in 2 cups of heated full-cream milk and cook, whisking until thick and smooth. Season to taste with sea salt and freshly ground black pepper. Divide the sauce in half.
Then, adapt accordingly:
Stir 100 g mild Cheddar into the basic cheese sauce and mix in half the cooked macaroni. Turn into 2 or 3 small buttered baking dishes. Sprinkle with more Cheddar, dot with 30 g butter and place the dishes onto a baking tray. Bake for 20 minutes at 200°C, or until golden and bubbly.
Stir 100 g soft goat’s-milk cheese (chevin) and 25 g pecorino in the basic cheese sauce and mix in half the macaroni, together with 250 g sliced and sauteéd mushrooms. Turn the mixture into a buttered baking dish and sprinkle with more pecorino. Bake for 20 minutes at 200°C, or until golden and bubbly.
Want to try a different version of the classic? You can’t go wrong by adding bacon – here’s how.