Ingredients:

  • 1 pound (450 g) Elbow Macaroni
  • 1 tbsp Kosher Salt
  • 4 tbsp (55 g) Unsalted Butter
  • 4 tbsp (55 g) All-Purpose Flour
  • 4 cups (950 ml) Whole Milk, warmed slightly
  • 8 oz (225 g) Sharp Mature Cheddar Cheese, freshly grated
  • 1 tsp English Mustard
  • 1/2 tsp Worcestershire Sauce
  • 1/4 tsp Ground Black Pepper
  • Pinch freshly grated Nutmeg
  • 2 oz (55 g) Extra Mature Cheddar Cheese, grated (for topping)
  • 1/2 cup (60 g) Panko Breadcrumbs
  • 1 tbsp Melted Unsalted Butter (for topping)

Instructions:

  1. Cook the macaroni in well-salted water until very firm (about 2 minutes less than package directions). Drain immediately and rinse briefly with cold water to halt cooking and prevent sticking. Set aside.
  2. In a heavy-bottomed saucepan, melt the 4 tbsp butter over medium heat. Add the flour and whisk constantly for 1–2 minutes until a smooth, pale paste (the roux) forms and smells slightly nutty.
  3. Gradually whisk in the warm milk, adding only about half a cup at a time initially, ensuring each addition is fully incorporated and smooth before adding more. Continue whisking until all milk is added and the sauce begins to thicken and coats the back of a spoon (about 5-7 minutes). Remove the saucepan from the heat.
  4. Stir in the mustard, Worcestershire sauce, nutmeg, salt, and pepper. Add the 8 oz of grated Cheddar, stirring until completely melted and the sauce is smooth. (Adding cheese off the heat prevents graininess.)
  5. Pour the cheese sauce over the drained macaroni in a large bowl. Stir gently until every piece of pasta is thoroughly coated. Transfer the pasta mixture into a prepared 9x13 inch baking dish.
  6. In a small bowl, toss the panko breadcrumbs with the extra grated 2 oz of cheese and 1 tbsp of melted butter to create the topping mixture.
  7. Cover the dish tightly with foil. Bake in the preheated 350°F / 180°C oven for 35 minutes.
  8. Remove the foil, sprinkle the breadcrumb and cheese mixture evenly over the top, and return to the oven uncovered for 10-15 minutes, or until the topping is golden brown and bubbling enthusiastically.
  9. Remove the dish from the oven and let it rest for 10–15 minutes before serving. This crucial resting period allows the sauce to firm up slightly.