Ingredients:

  • 300 g macaroni (not quick cook)
  • 30 g unsalted butter
  • 25 g all-purpose flour
  • 500 ml whole or 2% milk
  • 1 tsp Dijon mustard
  • 200 g mature cheddar cheese (grated)
  • Salt to taste
  • Pepper to taste

Instructions:

  1. Preheat oven to 220°C (200°C fan) / Gas Mark 7.
  2. Boil salted water and cook the macaroni for 8 minutes, slightly undercooking it.
  3. In a saucepan over low heat, melt the butter until foaming.
  4. Stir in the flour, cooking for 2 minutes to form a roux, stirring constantly.
  5. Gradually add the milk, stirring continuously until smooth. (Use a whisk if necessary.)
  6. Add Dijon mustard, salt, and pepper; mix well.
  7. Stir in half of the grated cheddar until melted and creamy.
  8. Drain the macaroni, reserving some cooking water.
  9. Mix the pasta and a couple of tablespoons of cooking water into the cheese sauce.
  10. Pour macaroni and cheese mixture into an ovenproof dish and top with remaining cheddar.
  11. Bake for 10 minutes until the top is golden brown, and the cheese is bubbly.