- Hearty & Grounding
- Sides
- Vegetarian
- Prep 15 min
- Cook 40 min
- Serves 6
Proper comfort food: a smooth cheese sauce with a hint of mustard, baked until bubbling. Serve it as a generous side, or with a green salad as a light supper.
Ingredients
For the macaroni
- 300 g macaroni
- 50 g butter
- 50 g plain flour
- 600 ml whole milk
- 1 tsp Dijon mustard
- 200 g mature cheddar, grated
- 50 g gruyère or extra cheddar, grated
- A pinch of nutmeg
- Salt and black pepper
For the top
- 40 g breadcrumbs
- 30 g parmesan, grated
- 1 tbsp melted butter
Method
- Heat the oven to 200°C. Cook the macaroni in salted water for 2 minutes less than the packet says. Drain.
- Melt the butter in a large pan, stir in the flour and cook for 1 minute. Add the milk a little at a time, whisking, until you have a smooth sauce.
- Simmer for 5 minutes, stirring, until thickened. Take off the heat and stir in the mustard, nutmeg, seasoning and most of the cheese until melted.
- Stir the macaroni into the sauce and tip it into a large baking dish.
- Mix the breadcrumbs, parmesan and melted butter and scatter over the top with the remaining cheese.
- Bake for 20 to 25 minutes, until bubbling and golden. Rest for 5 minutes before serving.
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