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.

For anyone whose love language is cheesy comfort, the creamy mushroom risotto is a natural next stop.

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.

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