Baked Macaroni and Cheese with Breadcrumb Topping

• 300 g Macaroni
• 2 tsp Fine sea salt
• 70 g Unsalted butter
• 60 g Breadcrumbs
• 35 g Plain flour
• 650 ml Whole milk
• 2 tsp Dijon mustard
• ½ tsp Ground garlic
• ¼ tsp Ground nutmeg
• ½ tsp Black pepper
• 250 g Cheddar cheese

1. Heat the oven to 200°C (390°F). Bring a large pot of water to the boil and season it with 1 tsp of the fine sea salt.
2. Cook the macaroni until just shy of al dente, about 1 minute less than the packet suggests. Drain well and set aside.
3. Melt 20 g of the unsalted butter in a small saucepan, then stir in the breadcrumbs until evenly coated. Set aside for the topping.
4. In a saucepan, melt the remaining unsalted butter over medium heat. Whisk in the plain flour and cook for 1 minute until it smells biscuity but has not coloured.
5. Gradually whisk in the whole milk until smooth, then bring to a gentle simmer, whisking often. Cook for 3 to 5 minutes until thick enough to coat the back of a spoon.
6. Take the pan off the heat and whisk in the Dijon mustard, ground garlic, ground nutmeg, black pepper, and the remaining fine sea salt. Stir in the cheddar cheese until melted and glossy.
7. Fold the macaroni into the cheese sauce, then spoon into a baking dish and level the top. Scatter over the buttery breadcrumbs.
8. Bake for 18 to 22 minutes until bubbling around the edges and golden on top. Rest for 5 minutes before serving so the sauce settles slightly.

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