Baked Mac and Cheese

Ingredients

Instructions

1. 1Pasta:
2. 2Cook pasta: Bring a large pot of water to the boil. Add macaroni and cook per packet directions MINUS 1 minute.
3. 3Toss in butter: Drain, return pasta to pot, add butter and toss until melted. Set aside to cool while making the Sauce (Optional - Note 3).
4. 4Topping:
5. 5Mix together Topping. Set aside.
6. 6Sauce (video is helpful):
7. 7Preheat oven to 180°C/350°F (all oven types).
8. 8Make roux: In a large saucepan or in an ovenproof skillet (I use my 26cm/9" Lodge cast iron skillet), melt butter over medium heat. Add flour and cook, stirring constantly, for 1 minute.
9. 9Add milk: Add about 1 cup of the milk and mix to dissolve the paste into the milk. Then add remaining milk and mix until lump free (use whisk if required).
10. 10Add Seasonings: Mix in salt and Seasonings if using.
11. 11Thicken sauce: Cook, stirring/whisking regularly, for 5 - 8 minutes until thickened to a cream consistency. When the Sauce coats the back of a wooden spoon, you should be able to draw a path with your finger.
12. 12Add cheese: Remove from stove, add cheese and stir - cheese doesn't need to melt.
13. 13Check salt: Adjust salt to taste (if you use recommended cheeses, you won't need more).
14. 14Assembling:
15. 15Assemble: Pour Sauce into pot with Macaroni. Stir quickly, then pour back into the skillet (I did this) or a baking dish (Note 4). Sprinkle with breadcrumb topping.
16. 16Bake for 25 minutes or until top is light golden. Don't bake too long otherwise you'll bake away the Sauce!
17. 17Serve: Serve immediately! I sprinkled mine with a bit of fresh parsley. See notes for best make-ahead method.