Baked Mac and Cheese

Step 1

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

Step 2

Toss in butter: 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 (all oven types).

Step 5

Make 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.

Step 6

Add 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).

Step 7

Add Seasonings: Mix in salt and Seasonings if using.

Step 8

Thicken 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.

Step 9

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

Step 10

Check salt: Adjust salt to taste (if you use recommended cheeses, you won't need more).

Step 11

Assemble: 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.

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: Serve immediately! I sprinkled mine with a bit of fresh parsley. See notes for best make-ahead method.