The ultimate mac & cheese

This recipe really is the ultimate – it’s very creamy and the topping is lovely and crunchy, thanks to the panko breadcrumbs. Serve with a refreshing green salad to balance the cheese.

PREP & COOKING TIME 30MIN

SERVES 4

★ 280g macaroni

★ 700ml full-fat milk

★ 1 bay leaf

★ 40g butter

★ 1 garlic clove, crushed

★ 3tbsp plain flour

★ 170g mature Cheddar cheese, grated

★ 60g Gruyère cheese, grated

★ 20g Parmesan cheese, grated

★ 1tsp Dijon mustard

★ Dash of Worcestershire sauce

★ Grating of fresh nutmeg

★ Sea salt and freshly ground black pepper

FOR THE TOPPING

★ 4 heaped tbsp panko breadcrumbs

★ 1tbsp finely grated Parmesan cheese

★ Pinch of smoked paprika

1 Bring a large saucepan of salted water to the boil and cook the macaroni according to packet instructions. Drain and set aside.

2 While the pasta is cooking, make the sauce. Pour the milk into a saucepan and add the bay leaf. Heat over a medium heat until hot, but not boiling.

3 Once the milk is hot, melt the butter in a separate large, heavy-based pan, add the garlic and gently fry for 30sec or until aromatic and just starting to turn golden. Stir in the flour and cook for 1min. Slowly whisk in the hot milk a little at a time until combined and smooth. Bring the mixture to a simmer and cook for 5min before stirring in the cheeses, mustard, Worcestershire sauce and nutmeg. Season to taste. Whisk again to make sure the cheeses have combined with the sauce. Remove the bay leaf.

4 Fold the cooked macaroni through the sauce and transfer to an ovenproof dish. Scatter over the breadcrumbs, Parmesan and paprika.

5 Place the dish under a hot grill for 2-3min until the topping is crunchy and golden.