Crispy Macaroni Cheese

Prep time: 50 mins | Serves: 4

Ingredients:

•⁠ ⁠320g dried macaroni

•⁠ ⁠40g unsalted butter

•⁠ ⁠40g plain flour

•⁠ ⁠650ml whole milk

•⁠ ⁠150g mature Cheddar, finely grated

•⁠ ⁠60g Gruyère or Emmental, finely grated

•⁠ ⁠20g finely grated Parmesan (plus extra to serve)

•⁠ ⁠10g Dijon mustard

•⁠ ⁠2g garlic powder (or 1 small garlic clove, very finely minced)

•⁠ ⁠3g fine sea salt (plus extra for pasta water)

•⁠ ⁠2g freshly ground black pepper

•⁠ ⁠2g sweet paprika (optional)

For the topping

•⁠ ⁠40g fine breadcrumbs

•⁠ ⁠15g finely grated Parmesan

•⁠ ⁠10ml olive oil

Method:

1.⁠ ⁠Cook macaroni in a large pan of well-salted boiling water until just shy of al dente (1–2 minutes less than packet instructions). Drain well and set aside. Preheat your oven to 190°C (fan 170°C). Lightly grease a medium baking dish (about 1.5–2 litres capacity).

2.⁠ ⁠In a medium saucepan over medium heat, melt the butter. Add flour and whisk for 2–3 minutes to form a smooth paste, cooking out the flour but not letting it brown. Gradually add milk, a little at a time, whisking constantly until smooth. Continue to cook 6–8 minutes, whisking, until the sauce is thick enough to coat the back of a spoon.

3.⁠ ⁠Take the pan off the heat. Stir in Cheddar, Gruyère, 20g Parmesan, mustard, garlic powder, 2g salt, pepper and paprika (if using) until the cheese is fully melted and the sauce is smooth. Taste and adjust seasoning with a little more salt or pepper if needed.

4.⁠ ⁠Tip the drained macaroni into the cheese sauce and stir until every piece is well coated. Pour into the prepared baking dish and level the top. In a small bowl, mix breadcrumbs, 15g Parmesan and olive oil until evenly combined, then scatter over the macaroni in an even layer.

5.⁠ ⁠Bake 18–22 minutes until the top is golden and crisp and the cheese sauce is bubbling around the edges. Leave to stand 5 minutes before serving. Serve hot, with extra Parmesan on top if you like.

Storage:

Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat covered in the oven at 170°C until piping hot all the way through, or in the microwave in short bursts, stirring in between. Add a splash of milk when reheating to bring the sauce back to a creamy consistency.