Macaroni and Cheese

Method

1. 1

   Gather ingredients: 85 g unsalted butter, 100 g panko bread crumbs, 450 g grated cheese, 450 g elbow macaroni, salt to taste, 710 ml milk, 30 g flour, 1 tsp dry mustard, black pepper to taste. Tools: 9x13 inch baking dish, small saucepan, small bowl, large pot, colander, medium saucepan, wooden spoon, whisk.

2. 2

   Preheat oven to 177°C and lightly butter the baking dish.

3. 3

   Melt 42 g of butter in a small saucepan, then toss in a bowl with panko and a handful of cheese.

4. 4

   Boil macaroni in salted water in a large pot until al dente, then drain.

5. 5

   Warm milk in a small saucepan until steaming and small bubbles form at edges.

6. 6

   Melt remaining 43 g butter in medium saucepan, stir in flour until light brown (about 3 mins), then slowly whisk in warm milk until thick.

7. 7

   Off heat, stir in dry mustard, salt, pepper, and remaining cheese until melted. Adjust seasoning to taste.

8. 8

   Pour cheese sauce over cooked macaroni and stir to coat.

9. 9

   Transfer macaroni to baking dish and top with the panko-cheese mixture.

10. 10

    Bake in oven until golden brown and bubbling, about 30 minutes.

11. 11

    Serve hot.