Step 1

Bring a large pot of water to the boil. Add macaroni and cook per packet directions MINUS 1 minute.

Step 2

Drain, return pasta to pot, add butter and toss until melted. Set aside to cool while making the Sauce (Optional - Note 3).

Step 3

Mix together Topping. Set aside.

Step 4

Preheat oven to 180°C/350°F.

Step 5

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.

Step 6

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).

Step 7

Mix in salt and Seasonings if using.

Step 8

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.

Step 9

Remove from stove, add cheese and stir - cheese doesn't need to melt.

Step 10

Adjust salt to taste.

Step 11

Pour Sauce into pot with Macaroni. Stir quickly, then pour back into the skillet (I did this) or a baking dish. Sprinkle with breadcrumb topping.

Step 12

Bake for 25 minutes or until top is light golden. Don't bake too long otherwise you'll bake away the Sauce!

Step 13

Serve immediately! I sprinkled mine with a bit of fresh parsley.