Creamy Mac & Cheese

📝 Ingredients

• 80 g macaroni (or small elbow pasta)
• 20 g salted butter
• 20 g flour
• 250 ml whole milk (lukewarm)
• 60 g grated Gruyère + 20 g Parmesan
• 30 g Mimolette or aged Gouda
• ½ tsp Dijon mustard
• A pinch of freshly grated nutmeg
• Salt, white pepper
• 2 tbsp panko breadcrumbs + 1 tsp melted butter (for the topping)

🍴 Utensils

• Saucepan
• Smaller saucepan or skillet for the béchamel
• Whisk
• Baking dish (20 cm)

📖 Steps

1. Cook the pasta al dente in a large pot of salted water — drain 2 min before the time on the package. It will finish cooking in the oven. Drain and set aside.
2. Make the béchamel: melt the butter over medium heat. Add the flour all at once and whisk vigorously for 1–2 min until you get a blond roux that smells nutty.
3. Pour in the warm milk a little at a time, whisking constantly to prevent lumps. Let thicken for 4–5 min over medium-low heat, stirring continuously.
4. Off the heat, add the mustard, nutmeg, salt and white pepper. Stir in the grated cheeses until fully melted and silky.
5. Toss the pasta with the cheese sauce. Taste — the salt from the cheese is often enough. Pour into the buttered dish.
6. Mix the panko with the melted butter and spread evenly over the top. Broil for 3–5 min until the crust is nicely golden. Keep an eye on it — it burns fast.
7. Let rest for 3 min before serving (the sauce thickens slightly and will be less runny).