Baked Mac and Cheese

Method

1. 01

   Boil the macaroni just shy of tender

   Boil the macaroni in well-salted water for 2 minutes less than the package time, then drain thoroughly.

   

2. 02

   Mix the crumb topping

   Stir the panko with the 25 g melted butter until every crumb is lightly coated; set aside.

   

3. 03

   Cook the roux

   Melt the 45 g butter in a heavy saucepan over medium heat, whisk in the flour and cook for 2 minutes until foamy but not browned.

   

4. 04

   Whisk in the dairy

   Whisk in the warm milk gradually, then the cream. Simmer gently for 5–7 minutes, whisking, until the sauce coats a spoon.

   

5. 05

   Melt in the cheese

   Take the pan off the heat. Stir in the cheddar and Gruyère a handful at a time, then season with salt, pepper and dry mustard until smooth.

   

6. 06

   Combine pasta and sauce

   Fold the drained macaroni into the cheese sauce until every piece is coated, then transfer to a buttered baking dish.

   

7. 07

   Top and bake

   Scatter the buttered crumbs evenly over the top and bake at 190°C for 20–25 minutes until the edges bubble and the crumbs are deep golden.

   

8. 08

   Rest before serving

   Rest the casserole for 10 minutes so the sauce settles, then spoon into warm bowls while the centre is still creamy.