It is creamy and not stringy as mozzarella and the likes. The one type of cheese I know that won’t disappoint you is the good old sharp cheddar cheese. You can use any melty cheese you have or your family favourites. Smoked paprika: you only need a pinch to serve this creamy goodness, trust me, it would be worth itįour cheese blend: my cheeses contains mozzarella cheese, sharp cheddar cheese, Maasdam and Samso cheese. You can use whole grain mustard or mustard powder. Mustard: I used English mustard, it is what is readily available for us here in the UK. Sriracha: you can also use any other type of hot sauce you have. Best thing is to taste and adjust the salted water just before you boil the pasta. Evaporated milk is creamy and does a better job than whole milk.īutter: if using unsalted butter, reduce the quantity of salt you will use to cook the pasta. I think it is a sin to use semi skimmed milk for mac and cheese.
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