Baked Mac and Cheese

Method

1. 01

   Step 1: Cook the macaroni

   Heat the oven to 190 °C (375 °F). Cook the macaroni in salted water for 2 minutes less than the packet says; it will finish in the oven. Drain, but don’t rinse.

2. 02

   Step 2: Start the sauce

   In a wide pot, melt 50 g butter, add the flour and stir for 1–2 minutes until foamy and smelling like biscuits. Gradually pour in the warm milk, whisking constantly.

3. 03

   Step 3: Thicken the sauce

   Cook over medium heat for 5–6 minutes, stirring, until thick enough to coat a spoon and hold a clean line when you run a finger through it.

4. 04

   Step 4: Melt in the cheese

   Take the pot off the heat. Add the mustard powder, paprika, salt and pepper, then stir in the 250 g cheddar and the Gruyère a handful at a time, letting each batch melt completely. The sauce should be smooth.

5. 05

   Step 5: Combine and fill

   Stir the macaroni into the sauce; it will look far too saucy, which is exactly right. Tip into a buttered baking dish and level it out.

6. 06

   Step 6: Add the topping

   Mix the panko with the melted butter and remaining cheddar and scatter evenly over the top.

7. 07

   Step 7: Bake until golden

   Bake for 20–25 minutes, until bubbling at the edges and golden brown and crisp on top. Rest for 10 minutes so the sauce can settle a little.