Ingredients

The following ingredients have 4 Servings
  • 300 g macaroni ((NOT quick cook))
  • 30 g butter
  • 25 g plain flour
  • 500 ml milk
  • Black pepper
  • 1 teaspoon Dijon mustard
  • 100 g hard mozzarella cheese (grated)
  • 50 g mature cheddar cheese (grated)
  • 100 g parmesan cheese (grated (75g for the sauce, 25g for the topping) or vegetarian equivalent)
  • 50 g panko breadcrumbs
  • 100 g salad leaves (to serve)
  • 1 quantity Honey, Mustard and Cider Vinegar dressing (to serve)

Instruction

  • Pre heat your oven to 220C / 200C / gas mark 7 / 425F.
  • Cook the macaroni in plenty of boiling salted water for about 3 minutes less than you would normally do it. This is important or your macaroni will end up soggy and stodgy. Drain reserving a little of the cooking water.
  • Put the butter in an ovenproof saucepan or hob proof oven dish and melt over a low heat until starting to foam.
  • Sprinkle over the plain flour and stir well, then add the milk very slowly, stirring constantly until thickened. When the sauce is roughly the thickness of double (heavy) cream, add in a few twists of black pepper, the Dijon mustard and all the cheese except for 25g of the parmesan. Stir until the cheese is melted and then turn the heat off.
  • In a small bowl place the panko breadcrumbs and the remaining 25g of the parmesan cheese. Mix together to make the topping.
  • Tip the macaroni into the cheese sauce, together with about a tablespoon of the cooking water, and stir to combine. Scatter the panko topping evenly over the top and place in your preheated oven for 15 minutes or until golden and bubbling. Serve with a green salad.