Baked Mac and Cheese with Crunchy Golden Crumbs

Ingredients

• 400 g elbow macaroni
• 1 tbsp salt, for the pasta water
• 60 g butter
• 4 tbsp plain flour (maida)
• 1 tsp mustard powder or 2 tsp prepared mustard
• ½ tsp black pepper, freshly ground
• ¼ tsp nutmeg, freshly grated (optional)
• ½ tsp paprika or Kashmiri chilli powder
• 700 ml full-fat milk, at room temperature
• 250 g sharp cheddar cheese, grated
• 150 g mozzarella cheese, grated
• 1½ tsp salt, or to taste for the sauce
• 50 g fresh breadcrumbs or panko
• 30 g butter, melted, for the topping
• 30 g cheddar cheese, finely grated, for the topping
• 1 tbsp fresh parsley, finely chopped, to garnish

Instructions

1. Heat the oven to 190°C (170°C fan). Grease the baking dish lightly with butter.
2. Bring a large pot of water to the boil and add 1 tablespoon salt. Cook the macaroni for 2 minutes less than the packet says, so it stays firm and finishes cooking in the oven.
3. Drain the macaroni well and tip it into the baking dish. Do not rinse it.
4. Melt 60 g butter in the saucepan over medium-low heat. Whisk in the flour, mustard powder, pepper, nutmeg and paprika, and cook for 1 to 2 minutes until it smells lightly nutty but has not browned.
5. Add the milk a little at a time, whisking constantly to avoid lumps. Keep stirring over medium heat for 6 to 8 minutes until the sauce thickens enough to coat the back of a spoon.
6. Take the pan off the heat. Stir in the cheddar and mozzarella a handful at a time until melted and smooth, then season with salt. The sauce should taste slightly salty, as the pasta will absorb some of it.
7. Pour the sauce over the macaroni and stir to coat every piece. Spread it evenly in the dish.
8. Mix the breadcrumbs with the melted butter and the 30 g grated cheddar. Scatter evenly over the top.
9. Bake for 20 to 25 minutes until the sauce bubbles at the edges and the crumbs are deep golden.
10. Rest for 5 to 10 minutes so the sauce thickens slightly. Sprinkle with parsley and serve hot.

Tips

• Grate the cheese yourself from a block. Pre-shredded cheese has anti-caking coatings that can make the sauce grainy.
• Use room-temperature or slightly warmed milk to help the sauce stay smooth.
• Undercook the pasta slightly. It keeps softening in the sauce while baking and will turn mushy if fully cooked first.
• Remove the sauce from the heat before adding cheese, since overheated cheese turns oily and stringy.