Macaroni & Cheese Bin the Boxes and Follow This Recipe

For many of us, that bright red box of macaroni and cheese brings back nostalgic memories. In Scotland, at least three-quarters of the population my age and younger likely have fond memories of this simple, cheesy, and affordable meal—despite its questionable aroma during cooking. Known as Macaroni & Cheese in America, this beloved dish has its universal appeal.

Convenient Cooking Instructions

Both the UK and US versions share the same simple instructions: boil the pasta, drain it, then add a splash of milk and an optional spoonful of butter (though I consider it mandatory). Finish it off with that packet of neon orange cheese dust, stirring until it resembles macaroni and cheese.

A Taste Dilemma

Once you develop a more refined palate, you realize that these boxed versions taste quite poor compared to the real deal. Moreover, they contain some questionable ingredients:

MACARONI (DURUM WHEAT SEMOLINA), WHEY POWDER (FROM MILK), CHEESE POWDER (9%), SALT, EMULSIFYING SALTS (E339, E341), FLAVOUR ENHANCER (E508), COLOURS (PAPRIKA EXTRACT, BETA-CAROTENES)

In America the ingredients are even more shocking!

PASTA (ENRICHED WHEAT FLOUR [WHEAT FLOUR, NIACIN, IRON (FERROUS SULFATE), THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID], WHOLE WHEAT FLOUR, GLYCEROL MONOSTEARATE), CHEESE SAUCE MIX (WHEY, CORN SYRUP SOLIDS, MILK, MILKFAT, PALM OIL, MODIFIED FOOD STARCH, SALT, MILK PROTEIN CONCENTRATE, MALTODEXTRIN, CONTAINS LESS THAN 2% OF CALCIUM CARBONATE, SODIUM TRIPHOSPHATE, MEDIUM CHAIN TRIGLYCERIDES, DRIED BUTTERMILK, CITRIC ACID, SODIUM PHOSPHATE, LACTIC ACID, CALCIUM PHOSPHATE, NONFAT DRY MILK, GUAR GUM, CHEESE CULTURE, WITH PAPRIKA, TURMERIC, AND ANNATTO ADDED FOR COLOR, SILICON DIOXIDE, ENZYMES, NATURAL FLAVOR, XANTHAN GUM). MODIFIED FOOD STARCH, MALTODEXTRIN, ACETYLATED MONOGLYCERIDES, SALT, MEDIUM CHAIN TRIGLYCERIDES.

These ingredient lists are alarming, with many additives linked to various health issues, including cancer, diabetes, brittle bones, and dementia. For some, these processed foods are a daily diet staple, even for their children. It’s time to discard these chemical-laden meals and embrace real food!

Waiter why is there E numbers in my Macaroni Cheese?

E numbers, or food additives, have no place in macaroni and cheese. Used to enhance flavour or improve texture, these chemicals can cause
Allergies to food additives are common, with typical reactions being headaches, skin problems, nausea, palpitations, trembling, or digestive disorders.

A Quick, Homemade Macaroni & Cheese Recipe

Making macaroni and cheese from scratch can be time-consuming, but I’ve created a recipe that takes just ten minutes, tastes significantly better, and helps you avoid harmful additives without sacrificing convenience

The Pasta

A high quality pasta is essential for this dish as we want it to create a lot of starch in the pasta water which is going to actually help thicken our sauce.
Bronze cut pastas are produced with a rougher texture this helps the pasta lift and hold the sauce so you get more flavour in each bite.
I know this isn’t macaroni but this shape is perfect for picking up the sauce. This is a high quality starchy pasta will help make a creamy sauce as well as having a nice bite and texture as there is nothing worse than mushy pasta! General rule of thumb is when buying pasta the less yellow it is the better!

The Cheese

Selecting the right cheese is crucial. Avoid pre-grated cheese, which is coated with starch to prevent clumping but ruins the sauce’s consistency. For this quick recipe, I use a mix of Cheddar and Parmesan, which melt well and add a nice sharpness to the sauce. This combination ensures a smooth, creamy texture.

By following this simple recipe, you can enjoy a healthier, tastier macaroni and cheese that brings back the nostalgia without the health risks.

All i want…is mac and cheese

Kurt Cobain