Mac and Cheese

Ingredients

• 400g elbow pasta, dried
• 60g unsalted butter
• 40g all-purpose flour
• 500ml whole milk, warm
• 200g sharp cheddar, aged 24 months, grated
• 100g Gruyère DOP, grated
• 1 tsp Dijon mustard
• 1/4 tsp cayenne pepper
• 1/4 tsp freshly grated nutmeg
• 1 tsp fine sea salt
• 1/2 tsp Tellicherry black pepper
• 50g panko breadcrumbs
• 25g Parmigiano Reggiano DOP, grated

Method

1. 1
   Bring large pot of salted water to boil; add pasta and cook to al dente; drain and set aside.
2. 2
   Melt butter over medium heat; whisk in flour, stirring constantly for 1 minute (do not brown).
3. 3
   Slowly add warm milk while whisking continuously until roux fully incorporates and sauce thickens, 3–4 minutes.
4. 4
   Remove from heat; stir in cheddar, Gruyère, mustard, cayenne, nutmeg, salt, and pepper until cheeses melt completely.
5. 5
   Fold cooked pasta into sauce; transfer to buttered gratin dish.
6. 6
   Combine panko and Parmigiano; sprinkle evenly over top.
7. 7
   Bake at 200°C for 12–15 minutes until breadcrumb topping is golden and sauce bubbles at edges.
8. 8
   Rest 3 minutes before serving.