Baked Macaroni and Cheese with Breadcrumb Crust

• 300 g Macaroni
• 60 g Unsalted butter
• 45 g Plain flour
• 700 ml Whole milk
• 2 tsp Dijon mustard
• 1 ½ tsp Fine sea salt
• ¼ tsp Ground nutmeg
• ½ tsp Black pepper
• 250 g Cheddar cheese, mature
• 80 g Breadcrumbs

1. Heat the oven to 200°C (390°F). Bring a large pot of well-salted water to the boil.
2. Cook the macaroni until just shy of al dente, about 1 minute less than the packet suggests. Drain well in a colander and set aside.
3. In a saucepan over medium heat, melt 40 g of the butter. Whisk in the flour and cook for 1 minute until it smells biscuity but has not browned.
4. Gradually whisk in the milk until smooth, then bring to a gentle simmer, whisking often. Cook for 4 to 6 minutes until thick enough to coat the back of a spoon.
5. Take the pan off the heat and whisk in the Dijon mustard, salt, nutmeg and pepper. Stir in the cheddar cheese until melted and glossy.
6. Fold the macaroni into the cheese sauce, then scrape into a baking dish and level the top. Bake for 15 minutes until bubbling around the edges.
7. Meanwhile, melt the remaining 20 g butter and mix with the breadcrumbs until evenly coated. Scatter over the bubbling macaroni cheese and bake for 8 to 10 minutes until golden and crisp.
8. Leave to stand for 5 minutes before serving so it sets slightly and slices more neatly. Serve hot.

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