Mac and Cheese

Method

Cook the macaroni in salted boiling water until just al dente, then drain and set aside. Melt the butter in a large saucepan over medium heat, whisk in the flour to create a roux, and cook for 1 minute whilst stirring constantly. Gradually add the milk whilst whisking to avoid lumps, then continue cooking until the sauce thickens. Remove from heat and stir in the Cheddar and Gruyere cheeses until melted and smooth, then season with salt, pepper, mustard powder and nutmeg. Toss the cooked pasta with the cheese sauce until well coated. Transfer to a buttered baking dish, top with panko breadcrumbs mixed with Parmesan cheese, and bake at 180°C for 20 minutes until golden and bubbling.