Ingredients
Pasta
- 400 g elbow macaroni
- 1 tsp salt
- 2 L water
Cheese sauce
- 60 g butter
- 40 g plain flour
- 500 ml whole milk
- 250 ml chicken or vegetable stock
- 150 g sharp cheddar, finely grated
- 100 g Gruyère, finely grated
- 30 g Parmesan, finely grated
- 3 g Dijon mustard
- ¼ tsp white pepper
- ¼ tsp cayenne pepper
- 1 tsp salt
- ¼ tsp freshly grated nutmeg
To finish
- 20 g fresh breadcrumbs
- 14 g melted butter
- 1 tbsp fresh parsley, finely chopped (optional)
Method
Cook the pasta
Bring 2 litres of water to a rolling boil in a large saucepan with 1 tsp salt.
Add elbow macaroni and stir occasionally. Cook for 2 minutes less than packet instructions (aim for just under al dente, around 6–8 minutes total), as the pasta will cook a little more when combined with the hot sauce.
Drain well in a colander, then set aside (do not rinse).
Make the cheese sauce
In the same saucepan (no need to wash), melt 60g butter over medium heat.
Sprinkle 40g flour over the melted butter, whisk continuously for 1–2 minutes until it forms a smooth paste (a roux). The mixture should smell slightly nutty but not brown.
Slowly pour in 500ml milk while whisking constantly to prevent lumps. Once smooth, whisk in 250ml stock.
Continue whisking and bring to a gentle simmer over medium heat, 3–4 minutes. The sauce should thicken enough to coat the back of a spoon lightly.
Remove from heat. Add mustard, white pepper, cayenne, 1 tsp salt, and nutmeg.
Add cheddar, Gruyère, and Parmesan in three additions, stirring gently with a wooden spoon after each addition until completely melted. Do not stir vigorously—fold gently to keep the sauce silky.
Taste and adjust seasoning (salt and cayenne).
Combine and serve
Add the cooked pasta to the cheese sauce and fold gently with a wooden spoon until every piece is evenly coated, about 1 minute.
Return the saucepan to low heat and warm through for 1–2 minutes, stirring occasionally, until creamy and warm (do not boil).
Toss breadcrumbs with 14 g melted butter and scatter over the top. Garnish with parsley if using.
Serve immediately in warm bowls.
