Macaroni and Cheese

Method

1. 1

   Heat the oven

   Heat the oven to 200°C conventional or 180°C fan. Bring a large pan of salted water to the boil over high heat, about 8 minutes, until bubbling vigorously.

2. 2

   Cook the macaroni

   Add the macaroni and cook over high heat for 2 minutes less than the packet time, usually 6 to 8 minutes, until just firm in the centre. Drain well.

3. 3

   Melt the butter

   While the pasta cooks, melt the butter in a saucepan over medium heat for 1 to 2 minutes, until foaming but not browned.

4. 4

   Cook the flour

   Stir in the flour and cook for 1 minute, stirring constantly, until it smells lightly toasty and forms a smooth paste.

5. 5

   Add the milk

   Pour in the milk gradually over medium heat, whisking all the while. Cook for 5 to 7 minutes, whisking often, until the sauce is smooth and thick enough to coat a spoon.

6. 6

   Season and add cheese

   Take the pan off the heat. Stir in the mustard, nutmeg, black pepper, cheddar and half the parmesan for about 1 minute, until the cheese has melted and the sauce is smooth.

7. 7

   Combine and top

   Stir the drained macaroni into the sauce, then spoon into a baking dish. Mix the breadcrumbs with the remaining parmesan and scatter evenly over the top, about 2 minutes, until covered.

8. 8

   Bake

   Bake at 200°C conventional or 180°C fan for 20 to 25 minutes, until the edges are bubbling and the top is golden and crisp. Rest for 5 minutes before serving so the sauce settles.

Tips

• Drain the macaroni well so excess water does not thin the sauce.
• Whisk continuously as you add the milk to help prevent lumps.
• Spread the breadcrumb and parmesan topping evenly for a crisp finish.

Swaps

• Use another firm melting cheese in place of the cheddar.
• Use panko breadcrumbs instead of dried breadcrumbs for a lighter, crunchier topping.

Storing

Refrigerate leftovers in a covered container for up to 3 days and reheat until hot throughout.