Mac and Cheese

Name: Mac and Cheese
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: serves 6
Ingredients: 1 lb (450 g) elbow macaroni; 4 tbsp (55 g) butter; 1/4 cup (30 g) all-purpose flour; 3 cups (720 ml) whole milk, warmed; 1 tsp mustard powder and 1 tsp salt; 12 oz (340 g) sharp cheddar, grated; 4 oz (110 g) Gruyère, grated; 1 cup (60 g) panko breadcrumbs; 2 tbsp (30 g) butter, melted

Baked macaroni and cheese built on a proper béchamel with two cheeses and a crunchy panko top, presented as a one-glance grid recipe.

Preheat oven to 375°F (190°C) and butter a 9x13 in (23x33 cm) baking dish

Bring a large pot of salted water to a boil

Grate the cheeses and warm the milk slightly

1/4 cup (30 g) all-purpose flour	melt butter, whisk in flour 2 min (roux)
1 lb (450 g) elbow macaroni			boil 2 min shy of al dente, drain	fold together, pour into dish	bake 375°F (190°C) 25 min until bubbling and golden; rest 10 min
4 tbsp (55 g) butter	melt butter, whisk in flour 2 min (roux)	whisk in gradually, simmer until thickened, 5 min	stir in off heat until melted
3 cups (720 ml) whole milk, warmed
1 tsp mustard powder and 1 tsp salt
12 oz (340 g) sharp cheddar, grated
4 oz (110 g) Gruyère, grated
1 cup (60 g) panko breadcrumbs				toss, scatter over top
2 tbsp (30 g) butter, melted				toss, scatter over top

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