Baked Mac and Cheese

Method

1. 1

   Boil the macaroni in well-salted water for 2 minutes less than the package says, then drain.

   💡 The pasta finishes cooking in the oven — fully cooked now means mushy later.

2. 2

   Melt 50 g of the butter in the empty pot, whisk in the flour and cook 2 minutes to a pale roux.

3. 3

   Pour in the warm milk in stages, whisking until smooth, and simmer 3–4 minutes until it coats a spoon.

4. 4

   Off the heat, stir in three-quarters of the cheddar with the mustard powder and nutmeg; season with salt and pepper.

   💡 Adding cheese off the boil keeps the sauce glossy instead of grainy.

5. 5

   Fold in the macaroni, scrape into a buttered baking dish, and top with the remaining cheddar and the breadcrumbs tossed in the last of the butter.

6. 6

   Bake at 190°C for 20–25 minutes until bubbling at the edges and golden on top; rest 5 minutes before serving.