two ways - mac ‘n' cheese

In our new series, two members of the Good Food team share their favourite version of a classic recipe, and tell us what makes it so special

- ESTHER CLARK and CASSIE BEST

cassie best

In our house, we have a rule to include something green in every meal. Mac ‘n’ cheese is served either with a big dressed salad on the side, or with some greens mixed into the cheese sauce. Personally, this is my favourite version – I love the different textures and bright green colour.

I use an all-in-one method for making white sauce these days – when you have two small, hungry children nipping at your ankles, any shortcuts to reduce hands-on cooking time are welcome!

I only ever buy mature or extra-mature cheddar, as you need to use much more of the milder varieties to get a good cheesy flavour in a white sauce.

For added crunch, I like to include nuts or seeds in the topping – this also adds some bonus nutrients.

esther clark

I have a deep love of spicy, smoky Mexican-inspired flavours. In fact, a couple of years back I wrote a book called Mexicana! (HarperCollins). I spent six months researching different chillies and spices, plus pressing tacos and frying quesadillas in my little London flat. There’s nothing wrong with classic mac ‘n’ cheese, but this version is a nod to my love of all things Mexican.

I always use English mustard in my cheese sauce – I like its slightly acidic tang, and the bright yellow colour enhances the cheese in the sauce.

Grated mozzarella is my secret ingredient: I add a handful to pretty much every gratin or pasta bake. Hot from the oven, the combination of mozzarella and mature cheddar gives you an oozy, cheese-tastic topping!