Mmmm.. I put mustard powder (Coleman's) into the roux for the bechamel. Sometimes I'll toss in some cayenne then too. I think it develops the flavour better that way.

Our family recipe uses shredded cheddar and parmesan cheese on the top instead of breadcrumbs.

A friend of mine places a layer of sliced tomato in the bottom of the dish she bakes her M&C in. Another friend adds diced bacon to hers.

I'm a purist: Mac. Cheese. Done! However, as long as it's got those lovely little bits of caramelised cheese round the edges, I'll forgive most people their variations.