Mac and Cheese

Cook the pasta

Bring a large pan of salted water to the boil. Cook the macaroni for 2 minutes less than the packet instructions (it will finish cooking in the oven). Drain and set aside.

Make the béchamel

Melt the butter in a large saucepan over a medium heat. Add the flour and stir constantly for 1–2 minutes to cook out the raw flour taste. Gradually whisk in the milk, a little at a time, until you have a smooth sauce. Continue to stir over a medium heat for 5–6 minutes until the sauce thickens enough to coat the back of a spoon.

Add the cheese

Remove the pan from the heat. Stir in three-quarters of the cheddar and all of the gruyère until melted. Add the Dijon mustard and a pinch of nutmeg. Season well with salt and pepper. Stir the drained macaroni into the cheese sauce until evenly coated.

Assemble and bake

Preheat the oven to 200°C (180°C fan). Pour the macaroni mixture into a large ovenproof baking dish. Mix the panko breadcrumbs with the olive oil and the remaining cheddar, then scatter evenly over the top. Bake for 20–25 minutes until the top is golden and the sauce is bubbling at the edges. Leave to stand for 5 minutes before serving.