Baked Mac and Cheese

• 60 g Unsalted butter
• 60 g Panko breadcrumbs
• 300 g Macaroni
• 2 tsp Fine sea salt
• 35 g Plain flour
• 600 ml Whole milk
• 2 tsp Dijon mustard
• ½ tsp Black pepper
• 250 g Cheddar cheese

1. Heat the oven to 200°C (390°F). Melt 20 g of the unsalted butter and mix it with the panko breadcrumbs in a bowl until evenly coated. Set aside.
2. Bring a large pot of water to the boil and season with 1 tsp of the fine sea salt. Cook the macaroni until just al dente, about 1 minute less than the packet suggests. Drain well in a colander.
3. In a saucepan over medium heat, melt the remaining unsalted butter. Stir in the plain flour and cook for 1 minute, stirring constantly, until it smells lightly biscuity but has not browned. Gradually whisk in the whole milk until smooth.
4. Simmer the sauce gently for 3 to 5 minutes, whisking often, until thick enough to coat the back of a spoon. Whisk in the dijon mustard, remaining fine sea salt, and black pepper. Take off the heat.
5. Stir in the cheddar cheese a handful at a time until fully melted and smooth. Fold the drained macaroni through the cheese sauce until evenly coated. Tip into a baking dish and level the top.
6. Scatter the buttered panko breadcrumbs evenly over the top. Bake for 18 to 20 minutes until bubbling at the edges and golden on top. Rest for 5 minutes before serving so the sauce settles slightly.

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