Your macaroni cheese could become "the best ever" if you add one unusual ingredient. has shared their recipe for this beloved pasta dish, promising it is "savoury, tangy, and gooey".

Start by cooking the for two minutes less than the packaging advises. Once cooked, shred Gouda, Provolone, Cheddar, and Colby Jack, and mix them together. And here's where the secret ingredient comes in.

When you've melted the for the roux, add salt, pepper, garlic powder, smoked paprika, Worcestershire sauce and the game-changer - soy sauce. Finish the roux, adding evaporated milk and heavy cream. Then add in the , doing a quarter at a time until melted (leave one quarter behind).

Add the cooked pasta and fold until evenly coated. Then, pour everything into a baking dish, add the remaining cheese, and bake until golden and bubbly.

The Hungry Mockingbird also have some tips to make sure the dish comes out good. First was using freshly shredded cheese. Pre-shredded cheese often contains anti-caking agents, which can prevent it from melting smoothly.

Next is the necessity of the roux sauce base. A roux helps to stabilise the cheese sauce, giving it a creamy consistency without separating.

And finally, the site said that baking at 190C gives a slightly crisp top layer while keeping the interior gooey. Cover with foil or cook at 175C if you prefer it creamier without any crust.

Home cooks were left impressed with the outcome, with one saying: "Made this tonight. It was super easy (as macs are) and super tasty. I'll definitely make again. I thoroughly loved the flavour that adding the soy sauce and Worcestershire sauce gave it. Thank you for sharing with us."

Another added: "I'm collecting everyone's 'best Mac n cheese ever' recipes like infinity stones lol! Thank you for sharing. I can't wait to try yours!"