Mac and Cheese Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">400g elbow macaroni</li><li class="ingredients-single-item">75g unsalted butter</li><li class="ingredients-single-item">50g plain flour</li><li class="ingredients-single-item">700ml whole milk</li><li class="ingredients-single-item">1/2 tsp mustard powder</li><li class="ingredients-single-item">1/4 tsp cayenne pepper (optional)</li><li class="ingredients-single-item">1 tsp garlic powder</li><li class="ingredients-single-item">150g mature cheddar cheese, grated</li><li class="ingredients-single-item">100g Gruyère cheese, grated (or Emmental)</li><li class="ingredients-single-item">50g Parmesan cheese, grated</li><li class="ingredients-single-item">Salt and freshly ground black pepper, to taste</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">75g panko breadcrumbs</li><li class="ingredients-single-item">30g butter, melted</li><li class="ingredients-single-item">25g Parmesan cheese, grated</li><li class="ingredients-single-item">1 tbsp fresh parsley, finely chopped</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">25cm x 30cm (10" x 12") baking dish</li><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Whisk</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (160°C fan/gas mark 4). Bring a large pot of well-salted water to a boil. Add the macaroni and cook for 2 minutes less than package directions indicate – you want it quite al dente as it will continue cooking in the oven. Drain the pasta but don't rinse it; the starchy exterior will help the sauce adhere better.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>While the pasta cooks, prepare your cheese sauce. In a medium saucepan over medium heat, melt the 75g of butter. Once melted, add the flour and whisk continuously for about 2 minutes to cook out the raw flour taste. This butter-flour mixture is called a roux and serves as the thickening agent for your sauce.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Gradually add the milk to the roux, whisking constantly to prevent lumps from forming. This gradual incorporation is crucial – add too much milk at once and your sauce may become lumpy. Continue whisking until the mixture is smooth and begins to thicken, about 5-7 minutes. The sauce should coat the back of a spoon when ready.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Once the sauce has thickened, remove from heat and stir in the mustard powder, cayenne pepper (if using), and garlic powder. Add the grated cheddar, Gruyère, and 50g of Parmesan cheese in handfuls, whisking after each addition until fully melted. Adding cheese gradually prevents it from clumping and separating. Season with salt and pepper to taste.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Combine the cooked pasta with the cheese sauce, folding gently to ensure every piece is well coated. Transfer the mixture to your baking dish, spreading it out evenly. The pasta might look slightly soupy at this stage, but don't worry – the sauce will thicken further during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a small bowl, mix together the panko breadcrumbs, melted butter, remaining Parmesan cheese, and chopped parsley. This buttered breadcrumb mixture will create that irresistible crunchy topping that contrasts beautifully with the creamy pasta beneath. Sprinkle this mixture evenly over the pasta.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the edges are bubbling. For the perfect crispy top, you can place the dish under the grill (broiler) for the final 1-2 minutes, but watch it carefully to prevent burning.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove from the oven and let it stand for 5 minutes before serving. This resting period allows the sauce to set slightly, making it easier to portion. Serve your mac and cheese while still warm to enjoy those delightful cheese pulls that signal the perfect consistency.</li></ol>