Baked Mac and Cheese

Method

1. 1

   Heat the oven

   Heat the oven to 200°C (180°C fan) with a rack in the centre; allow about 15 minutes, until it has reached temperature.

2. 2

   Cook the macaroni

   Bring 3 litres of water and 15 g salt to a boil over high heat, cook macaroni for 2 minutes less than the packet time until just firm, then drain.

3. 3

   Make the roux

   Melt the butter in a large saucepan over medium heat for about 2 minutes, then stir in the flour and cook for 1 minute until smooth and lightly bubbling.

4. 4

   Whisk in the milk

   Gradually whisk in the warm milk over medium heat, then cook gently for 3 to 4 minutes, whisking often, until the sauce lightly coats a spoon.

5. 5

   Finish the sauce

   Turn the heat to low, stir in the mustard, pepper and three quarters of the cheddar until melted, about 1 minute, then taste and add salt only if needed.

6. 6

   Combine

   Fold the drained macaroni into the sauce over low heat for about 30 seconds until evenly coated, then transfer to a shallow baking dish of roughly 2.5 litres.

7. 7

   Add the topping

   Mix the remaining cheddar with the Parmesan and breadcrumbs, then scatter evenly over the macaroni.

8. 8

   Bake

   Bake at 200°C (180°C fan) for 18 to 22 minutes until bubbling at the edges and golden on top, then rest for 5 minutes before serving.

Tips

• Grate the cheese yourself for a smooth-melting sauce.
• Add the warm milk gradually and whisk thoroughly to prevent lumps.
• Drain the macaroni well so excess water does not thin the sauce.
• Taste before adding extra salt, as the cheeses and salted pasta water contribute plenty.

Swaps

• Replace some or all of the cheddar with another sharp, good-melting cheese.
• Use panko breadcrumbs instead of fresh breadcrumbs for a lighter, crisp topping.

Storing

Refrigerate leftovers in a covered container for up to 3 days. Reheat in the oven or microwave until steaming hot throughout.