Posted 16 January 2013 - 09:22 AM
When I make Mac and cheese, I essentially make a white sauce and then add my cheese of choice. Usually I use 3 cheeses for the depth of flavour - a mature cheddar or gruyere, a melty cheese like mozzerella and a Parmesan.
In the TMX, I would make the white sauce and the add the reasonably finely grated cheese in the final minute or so. Possibly even with the heat off so it didnt over heat the cheese causing it to separate and go all oily. There should be enough residual heat to melt grated cheese.
My other additions are usually nutmeg, white pepper and Dijon mustard. I would add those before the cheese. Then mix through pasta, top with more cheese and bake.