Rukmini's mac and cheese
This quick and easy mac and cheese recipe is simple to throw together at the end of a busy day.
Ingredients
- 250g/9oz macaroni
- 50²µ/1¾´Ç³ú unsalted butter
- 50²µ/1¾´Ç³ú plain flour
- 600ml/21fl oz full-fat milk
- 2 tsp Dijon mustard
- 100²µ/3½´Ç³ú cheddar, grated, plus extra for the top
- 100²µ/3½´Ç³ú mozzarella, cubed
- 75g/2½oz panko breadcrumbs
- 1–2 tbsp olive oil, for drizzling
- freshly ground black pepper
Method
Preheat the oven to 200C/180C Fan/Gas 6
Cook the macaroni in boiling salted water according to the packet instructions, then drain and set aside.
Melt the butter in a large saucepan. When the butter starts to foam and sizzle, add the flour and cook for 1–2 minutes, stirring often. Gradually add the milk, whisking constantly until you have a smooth sauce.
Remove the pan from the heat, add the mustard, cheeses and lots of black pepper and stir until melted and smooth. Add the cooked macaroni and stir again so everything is well combined.
Pour the pasta and sauce into a large ovenproof dish and top with extra cheese and panko breadcrumbs. Drizzle with the olive oil and bake for 30 minutes until the top is golden and bubbling.
