Baked Mac and Cheese with Crispy Breadcrumb Top

A proper baked mac and cheese isn't difficult, it's just a technique. Make a good béchamel, use three cheeses that do different jobs, and give it a crunchy top.

If cheesy comfort is your love language, my creamy mushroom risotto is next on the list.

Ingredients

Instructions

1. Heat the oven to 190°C (375°F). Butter a 9x13-inch baking dish.
2. Boil the pasta 2 minutes less than the package says. Drain.
3. Meanwhile, melt the butter in a large saucepan. Whisk in the flour and cook 1 minute. Slowly whisk in the warm milk and simmer, whisking, 5 minutes until thick.
4. Off heat, stir in the mustard, garlic powder, nutmeg, salt, pepper, and all three cheeses until smooth.
5. Fold in the pasta and tip into the baking dish.
6. Toss the panko with melted butter and parmesan and scatter over the top. Bake 25–30 minutes until bubbling and deeply golden.

Cooking tips

• Warm your milk before adding — cold milk gives you lumps.
• Pre-shredded cheese has anti-caking agents that make the sauce grainy. Grate your own.
• Undercook the pasta — it finishes cooking in the oven.

More like this

If you enjoyed this recipe, you'll find more of my favourite main dishes recipes in the archive, or browse the full collection.