Modern Mac and Cheese with Cheddar, Gruyère and Panko

• 2 tsp Fine sea salt
• 350 g Macaroni
• 60 g Unsalted butter
• 45 g Plain flour
• 750 ml Whole milk
• 2 tsp Dijon mustard
• 1 tsp Smoked paprika
• ½ tsp Black pepper
• 200 g Cheddar cheese
• 150 g Gruyère cheese
• 60 g Panko breadcrumbs

1. Heat the oven to 200°C (390°F). Bring a large pot of water to the boil and season it with 1 1/2 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 in a colander and set aside.
3. In a saucepan over medium heat, melt the unsalted butter. Whisk in the plain flour and cook for 1 minute until it smells biscuity but has not coloured.
4. 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.
5. Take the pan off the heat and whisk in the Dijon mustard, smoked paprika, black pepper, and the remaining 1/2 tsp fine sea salt. Stir in the cheddar cheese and Gruyère cheese a handful at a time until fully melted and smooth.
6. Add the drained macaroni to the cheese sauce and fold until evenly coated. Tip into a baking dish and level the top.
7. Scatter the panko breadcrumbs evenly over the top. Bake for 12 to 15 minutes until bubbling at the edges and golden on top.
8. Leave to stand for 5 minutes so the sauce settles slightly, then serve hot. Grind over a little extra black pepper at the table if you like.

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