There are dishes in life for which everyone has a recipe – this is one such dish. However, as with most, it is eminently possible for one to put in a little more effort and have ones mouth reap the rewards. In my experience, macaroni cheese is best when it isn’t overpowered by the flavour of a catastrophic quantity of mature cheddar; that’s not to say that it shouldn’t contain cheddar, but it needs a little more complexity to become truly exceptional. By far the best way of accomplishing this feat is to infuse the milk used to make the cheese sauce – it adds a surprising depth of flavour which gives the dish a certain gastronomic eloquence.
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