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Good news for you: I’m a master of the successful mac and cheese and today you’ll learn my 18 proven secrets to the richest, creamiest mac and cheese you’ll ever put in your mouth.
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Serve your macaroni cheese in the centre of the table, with your bowl of crispy breadcrumbs for sprinkling over, and a lovely green salad.Ever wondered why your mac and cheese failed to perform? Too soft, too thick, too eggy…and you’re tired of trying recipe after endless recipe in search of the right one.Remove from the heat and tip into a nice bowl. Stir and toss the crumbs around until crunchy and golden all over. While it’s cooking, put your breadcrumbs and the rest of the the thyme leaves into a pan with a few drizzles of olive oil over a medium heat.Bake it for 30 minutes in the oven, until golden, bubbling, crispy and delicious. If you’ve made your sauce in an ovenproof casserole-type pan, leave everything in there if not, transfer it to a deep earthenware dish.
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You want it to be slightly too wet because it will thicken up again in the oven, so add a splash of water if needed. Now work on the flavour – taste it and season it until it’s hitting the right spot. A little Worcestershire sauce added now is nice, and so is a little grating or two of nutmeg. Stir in your grated cheeses, chopped tomatoes and pick in half of the thyme leaves. Give it a good stir and take the pan off the heat.
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Drain the pasta and add it immediately to the sauce.Meanwhile, roughly chop the tomatoes on a board and season them well with sea salt and black pepper. Add the pasta to the pan of boiling salted water and cook according to the packet instructions.
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Bring the mixture to the boil, then leave it on a low heat to simmer and tick away, stirring occasionally.
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