Macaroni Cheese

Ingredients
MACARONI:
  • ▢ 250g / 8 oz macaroni (elbow pasta)
  • ▢ 1 tbsp (15g) unsalted butter (or 2 tsp oil)

TOPPING:
  • ▢ 40 g panko breadcrumbs (Note 1)
  • ▢ 2 tbsp (30g) unsalted butter
  • ▢ 1/4 tsp salt

SAUCE:
  • ▢ 4 tbsp (60g) unsalted butter
  • ▢ 50 g flour , plain / all purpose
  • ▢ 750 ml milk , warmed (low or full fat)
  • ▢ 200 g freshly shredded cheese, gruyere best (followed by cheddar and Colby) (Note 2)
  • ▢ 100 g freshly shredded mozzarella cheese , or more other cheese of choice (Note 2)
  • ▢ 3/4 tsp salt

SEASONINGS (OPTIONAL):
  • ▢ 1 tsp garlic powder
  • ▢ 1/2 tsp onion powder
  • ▢ 1/2 tsp mustard powder

Instructions
PASTA:
  • Bring a large pot of water to the boil. Add macaroni and cook per packet directions MINUS 1 minute.
  • Drain, return pasta to pot, add butter and toss until melted. Set aside to cool while making the Sauce (Optional - Note 3).

TOPPING:
  • Mix together Topping. Set aside.

SAUCE (VIDEO IS HELPFUL):
  • Preheat oven to 180°C/350°F.
  • In a large saucepan or in an ovenproof skillet (I use my 26cm/9" Lodge cast iron skillet), melt butter over medium heat. Add flour and cook, stirring constantly, for 1 minute.
  • Add about 1 cup of the milk and mix to dissolve the paste into the milk. Then add remaining milk and mix until lump free (use whisk if required).
  • Mix in salt and Seasonings if using.
  • Cook, stirring/whisking regularly, for 5 - 8 minutes until thickened to a cream consistency. When the Sauce coats the back of a wooden spoon, you should be able to draw a path with your finger.
  • Remove from stove, add cheese and stir - cheese doesn't need to melt.
  • Adjust salt to taste.

ASSEMBLING:
  • Pour Sauce into pot with Macaroni. Stir quickly, then pour back into the skillet (I did this) or a baking dish (Note 4). Sprinkle with breadcrumb topping.
  • Bake for 25 minutes or until top is light golden. Don't bake too long otherwise you'll bake away the Sauce!
  • Serve immediately! I sprinkled mine with a bit of fresh parsley.