Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 4
Dietary
Vegetarian
By Rukmini IyerFrom Saturday Kitchen
Ingredients
- 250g/9oz macaroni
- 50g/1¾oz unsalted butter
- 50g/1¾oz plain flour
- 600ml/21fl oz full-fat milk
- 2 tsp Dijon mustard
- 100g/3½oz cheddar, grated, plus extra for the top
- 100g/3½oz 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.
