Stovetop Mac and Cheese

Method

1. 1

   Boil the pasta water

   Bring 2 litres water and 2 tsp salt to a boil in a large saucepan over high heat, about 8 to 12 minutes; this is only the water-heating time.

2. 2

   Cook the macaroni

   Add the macaroni and cook over high heat according to the packet time, checking a minute early, until tender but still slightly firm at the centre.

3. 3

   Drain the pasta

   Drain the macaroni in a colander, reserving 150 ml pasta water; set the pasta aside while you make the sauce.

4. 4

   Make the roux

   Melt the butter in the empty saucepan over medium heat for about 1 minute, then stir in the flour and cook for 2 minutes, until bubbling, pale and biscuit-scented.

5. 5

   Make the cheese sauce

   Whisk in the milk gradually until smooth, then simmer over medium-low heat for 4 to 5 minutes, whisking often, until thick enough to coat a spoon.

6. 6

   Season the sauce

   Take the pan off the heat and stir in the mustard powder, nutmeg, ¼ tsp salt and pepper for 30 seconds, until evenly combined.

7. 7

   Melt in the cheese

   Stir in the cheddar in three additions off the heat for 1 to 2 minutes, until melted and smooth; do not let the sauce boil.

8. 8

   Combine and heat

   Stir in the macaroni and heat over low heat for 3 to 5 minutes, stirring, until steaming hot throughout; loosen with pasta water a splash at a time if needed.

9. 9

   Taste and serve

   Taste the macaroni and adjust the salt and pepper over low heat for 30 seconds, then divide among four bowls and serve immediately while hot and creamy.

Tips

• Grate the cheddar finely so it melts evenly.
• Keep the cheese sauce off the heat while adding cheddar to help it stay smooth.
• Use only enough reserved pasta water to loosen the sauce, then taste before adding salt.

Swaps

• Use another mature, good-melting vegetarian cheddar in place of the listed cheddar.
• Use 1 tsp Dijon mustard in place of the mustard powder, adjusting to taste.
• Use a pinch of freshly grated nutmeg in place of ground nutmeg.

Storing

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a saucepan over low heat with a splash of milk or water, stirring until steaming hot throughout.