Step 1

Cook the pasta in a large pot with plenty of salted water following the time on its package instructions but minus 1-2 minutes for an al dente texture.The pasta will continue to cook in the sauce, so undercooking it by a minute or two is important to avoid mushy pasta.

Step 2

While boiling the water to cook the pasta, shred the cheese and mix it. Reserve 1-2 cups to the side as a topping (if you plan to bake it).

Step 3

Melt the butter in a large saucepan over medium heat. Once hot, sieve in the flour and whisk well for about a minute.

Step 4

Slowly/gradually pour in the cream and milk while constantly whisking to ensure a smooth sauce. Continue to cook, whisking very often, until it thickens.

Step 5

Remove the pan from the heat and stir in the cheese in 2-3 batches, stirring carefully between each one (this method helps avoid graininess/separation). Then season to taste with salt, pepper, and optional mustard powder. It should be smooth and delicious.If the sauce is too thick, add a little more milk. If it's too thin, continue to simmer it for slightly longer.

Step 6

Drain the pasta, toss it into the sauce, and stir well to combine. You can optionally serve it immediately or go on to the next step for a mac and cheese bake.

Step 7

Transfer the pasta to an oven-proof baking dish, sprinkle the top with the remaining grated cheese, and bake it at 325ºF/160ºC until it melts and is cheesy, bubbly, and golden brown (about 15 minutes).For crunchy texture, sprinkle over some dried bread crumbs (regular or panko) before baking.