Mac and Cheese

 375g macaroni
 60g butter
 1/3 cup (50g) plain flour
 2 tsp Dijon mustard
 2 1/2 cups (625g) milk
 1 cup (120g) coarsely grated cheddar
 1/2 cup (35g) panko breadcrumbs
 1/2 cup (40g) finely grated parmesan


  1. Preheat oven to 180°C. Cook the macaroni in a large saucepan of boiling
    water following packet directions or until al dente. Drain well.
  2. Meanwhile, melt the butter in a large saucepan over medium heat.
    Add flour and mustard.
  3. Cook, stirring, for 2 mins or until the mixture bubbles and is grainy. Reduce
    heat to low.
  4. Gradually add the milk, stirring constantly. Cook, stirring, for 5 mins or until
    the sauce boils and thickens.
  5. Remove from heat. Add cheddar. Stir to combine. Season
  6. Stir the macaroni into the sauce. Spoon into a 10-cup (2.5L) ovenproof dish.
  7. Combine the breadcrumbs and parmesan in a small bowl. Sprinkle evenly
    over the macaroni mixture in the dish. Spray with olive oil spray.
  8. Bake for 15 mins or until golden.