Mac and Cheese

Ingredients

• 400 g elbow macaroni (or short tubular pasta - cavatappi, ditalini)
• 1 tablespoon salt (for the pasta water)
• 60 g unsalted butter
• 60 g plain flour
• 800 ml whole milk (warmed)
• 1 teaspoon English mustard powder
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 350 g mature cheddar cheese (grated)
• 100 g Gruyère cheese (or Monterey Jack, grated)
• 50 g Parmesan cheese (finely grated)

Topping

• 50 g panko breadcrumbs
• 25 g unsalted butter (melted)
• 30 g Parmesan cheese (finely grated)

Method

Stage 1 - Pasta

1. Bring a large pot of water to a hard boil; add salt.
2. Cook pasta 2 minutes less than the packet time (it'll finish in the oven).
3. Drain; rinse briefly with cool water to stop the cook.

Stage 2 - Béchamel

1. Melt the butter in a wide heavy pot over medium heat.
2. Whisk in the flour; cook 90 seconds (a pale roux).
3. Slowly whisk in the warm milk in 4-5 additions, smoothing each before the next.
4. Bring to a gentle simmer; cook 4-5 minutes, stirring, until thickened to coat a spoon.

Stage 3 - Season

1. Stir in mustard powder, paprika, cayenne, salt, pepper.
2. Off the heat, add the cheddar, Gruyère and 50 g of the Parmesan in three additions, whisking each batch smooth.

Stage 4 - Combine

1. Add the drained pasta to the cheese sauce; fold to coat.
2. Taste; adjust salt.

Stage 5 - Bake

1. Heat oven to 200°C (180°C fan).
2. Tip the pasta into a buttered 28 x 22 cm baking dish.
3. In a small bowl, toss panko, melted butter and the topping Parmesan.
4. Scatter evenly over the pasta.
5. Bake 25 minutes until deep gold and bubbling at the edges.

Stage 6 - Rest

1. Rest 5 minutes (the sauce sets slightly).
2. Serve hot.