Mac and Cheese

Ingredients

Instructions

1. 1

   Preheat the oven to 220°C. Bring the water to a boil in a saucepan, add the fine salt, and lightly butter a small baking dish if desired to prevent sticking.

2. 2

   Add the elbow macaroni to the boiling water and cook for 2 minutes less than the packet directions, usually about 7 minutes, so it stays slightly firm. Drain well; do not rinse, as the starch helps the sauce cling.

3. 3

   While the pasta cooks, make the topping by mixing the breadcrumbs with the melted butter and Parmesan until evenly coated. This helps the topping brown evenly and stay crisp.

4. 4

   In the same or another saucepan over medium heat, melt the unsalted butter. Stir in the plain flour and cook for about 1 minute, stirring constantly, until it smells slightly nutty but has not browned. This cooks out the raw flour taste.

5. 5

   Gradually whisk in the whole milk a little at a time until smooth. Add the Dijon mustard, fine salt, and black pepper, then cook for 2 to 3 minutes, whisking, until the sauce thickens enough to lightly coat the back of a spoon.

6. 6

   Reduce the heat to low and add the mature cheddar, Gruyère, and Parmesan a handful at a time, stirring until fully melted and smooth. Avoid boiling once the cheese is in, or the sauce can turn grainy.

7. 7

   Fold the drained macaroni into the cheese sauce and stir until every piece is coated. The mixture should look slightly loose at this stage, as it will thicken further in the oven.

8. 8

   Transfer the macaroni and cheese mixture to the baking dish and spread it out evenly. Scatter the breadcrumb topping over the surface in an even layer.

9. 9

   Bake for 10 to 12 minutes until bubbling at the edges and golden on top. If needed, finish under the grill for 1 to 2 minutes for deeper colour, watching closely so the crumbs do not burn.

10. 10

    Let the mac and cheese rest for 3 minutes before serving so the sauce settles slightly and the portions hold together better.

Nutrition per serving

Notes

• •Grate the cheese yourself rather than using pre-grated cheese for a smoother sauce, as packaged shredded cheese often contains anti-caking agents.
• •If the sauce seems too thick before baking, loosen it with 1 to 2 tablespoons of extra milk.
• •Serve with a simple green salad or steamed broccoli to balance the richness.
• •For extra flavour, a pinch of smoked paprika or a dash of hot sauce can be stirred into the sauce, though the classic version is excellent as is.

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