Cheddar Macaroni Cheese

• Macaroni(320 g)
• Butter(50 g)
• All-Purpose Flour(4 tbsp)
• Milk(700 ml)
• Cheddar cheese(250 g)
• Parmesan(50 g)
• Mustard(1 tsp)
• Garlic powder(½ tsp)
• Nutmeg(¼ tsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Breadcrumbs(40 g)
• Olive oil(1 tbsp)

Method

1. 1

   Bring a large pot of water to the boil. Meanwhile, grate {Cheddar cheese} and {Parmesan}, then mix {Breadcrumbs} with {Olive oil} in a small bowl.

   ~10 min

2. 2

   Cook {Macaroni} in the boiling water until just tender, about 1 minute less than the pack says. Drain and set aside.

   ~10 min

3. 3

   Melt {Butter} in a large ovenproof pan or saucepan over medium heat. Stir in {All-Purpose Flour} and cook for 1–2 minutes until smooth and lightly foaming.

   ~2 min

4. 4

   Gradually whisk in {Milk} until smooth. Add {Mustard}, {Garlic powder}, {Nutmeg}, {Salt}, and {Black pepper}. Simmer, stirring, until the sauce thickens enough to coat a spoon.

   ~6 min

5. 5

   Take the pan off the heat and stir in most of the {Cheddar cheese} and most of the {Parmesan}, saving a small handful of each for the top. Fold in the drained {Macaroni} until every piece is coated in the thick cheese sauce.

   ~3 min

6. 6

   Scatter over the reserved cheese and the breadcrumb topping, then bake until bubbling and lightly golden on top.

   ~7 min

7. 7

   Serve hot while the sauce is still glossy and stretchy.

   ~7 min