Baked Mac and Cheese

Bring a large pot of generously salted water to a rolling boil. Cook the macaroni for 2 minutes less than the package directions — it will finish cooking in the oven. The pasta should have a distinct white core when bitten. Drain but do not rinse — the surface starch helps the sauce cling. Toss with a small knob of butter immediately to prevent sticking.

In a heavy saucepan over medium heat, melt the butter until foaming. Add the flour all at once and stir constantly with a whisk for 2 minutes — this is the roux, and it must cook long enough to lose the raw flour taste. Gradually add the warm milk, a ladleful at a time, whisking vigorously after each addition until smooth before adding more. Once all the milk is incorporated, add mustard, nutmeg, salt, and white pepper. Cook, stirring, until the sauce thickens enough to coat a spoon, about 5 minutes.

Remove the béchamel from heat. Add the grated cheese in three additions, stirring between each until fully melted before adding more. The sauce must be off the heat — adding cheese to boiling sauce will cause the proteins to seize and become grainy. Stir gently in a figure-eight motion rather than vigorously, which can break the emulsion.

Preheat oven to 180°C. Fold the drained pasta into the cheese sauce until every piece is well coated. Pour into a buttered 23x33cm baking dish. Top evenly with the buttered panko breadcrumbs. Bake for 20–25 minutes until the breadcrumb topping is deep golden-brown and the edges are visibly bubbling.

Remove from the oven and rest for 5 minutes. This brief rest allows the sauce to tighten slightly so that portions hold their shape when scooped. Serve in generous portions, ensuring each scoop gets some of the golden crust from the top and the creamy pasta beneath.