Mac and three cheese

SERVES 6-8 INGREDIENTS

■ 600g elbow macaroni pasta

■ Drizzle of olive oil

■ 120g butter, plus 2 tbsp

■ 2 garlic cloves, very finely chopped

■ 90g plain flour

■ 1 litre whole milk

1

Preheat the oven to 200°C/180°C fan and grease a large ovenproof dish (approx 33 x 23cm).

2

Bring a large saucepan of salted water to the boil and cook the pasta for 2 fewer minutes than stated on the packet. Drain, then drizzle and toss with a little olive oil to keep from sticking together.

3

Melt the 120g butter in a large saucepan over a medium heat, add the garlic and stir for about a minute until aromatic. Add the flour and gently combine with a balloon whisk until the mixture looks like wet sand. Cook for about 1 minute, whisking all the time, then gradually pour in the milk, whisking until you have a smooth sauce. Simmer for 5-7 minutes (keep whisking) until thick and velvety, similar to condensed milk. Remove from the heat, stir through the mustard and season. ■ 2 tbsp Dijon mustard

■ 400g strong Cheddar

cheese, grated

■ 200g Gruyère cheese, grated

■ 120g Parmesan cheese, grated

■ 120g panko breadcrumbs

■ Salt and ground black pepper

■ Chopped parsley, to garnish

4

Stir through two thirds of the grated cheeses, adding a handful at a time and stirring to mix together.

Tip the drained, cooked pasta into the saucepan (or mix both in a large bowl), season with salt and pepper to taste and then pour the pasta mix into the greased baking dish.

5

Melt the 2 tablespoons of butter in a small saucepan over a medium heat and add the breadcrumbs, stirring to coat. Cook for a couple of minutes until golden and crisp.

6

Scatter the remaining cheese over the pasta mix, followed by the breadcrumbs. Bake for 20-25 minutes until golden and crisp. I like to put this under a very hot grill for the last few minutes, so that the top of the macaroni has a golden, crunchy crust. Scatter with parsley and let the dish stand for 15 minutes before serving.