Mac and Cheese

Method

1. 01

   Bring a large pot of salted water to a boil. Cook 300 g macaroni until just shy of tender, about 1 minute less than the package suggests, then drain well. If baking the topping, heat the oven to 200 C and lightly butter a medium baking dish.

   ⏱ 8 min
2. 02

   Melt 15 g of the butter and mix it with 50 g breadcrumbs and a small pinch of salt. Keep this topping aside; skip it if serving the mac and cheese straight from the pot.

   ⏱ 2 min
3. 03

   In a wide saucepan over medium heat, melt the remaining 40 g butter. Stir in 2 tablespoons flour and cook briefly until the mixture smells lightly toasted but has not browned. Gradually whisk in 600 ml milk, then simmer until the sauce thickens enough to coat a spoon.

   ⏱ 7 min
4. 04

   Lower the heat to the minimum and stir in 1/2 teaspoon mustard powder, 1/4 teaspoon paprika if using, 1 teaspoon salt, and 1/4 teaspoon black pepper. Add 220 g Cheddar and 100 g Gouda in handfuls, stirring until just melted and smooth. Do not boil the sauce after the cheese is added.

   ⏱ 3 min
5. 05

   Fold the drained macaroni into the cheese sauce. If the sauce feels too thick, loosen it with a small splash of milk. Taste and adjust salt and pepper before serving or baking.

   ⏱ 2 min
6. 06

   For a baked top, spread the macaroni and cheese in the prepared dish, scatter over the buttered breadcrumbs, and bake at 200 C until the edges bubble and the topping is golden, about 10-12 minutes. Rest for 5 minutes before serving. For a creamier stovetop version, skip baking and serve immediately.

   ⏱ 12 min