Mac and Cheese

Method

1. Grate the cheddar on the large holes of a box grater and measure out the milk, butter and flour so they are within reach. Once the sauce starts you need to keep stirring, so have everything ready first.

2. Fill a 20 cm pot with the water, cover and bring to a rolling boil over high heat, about 10 min. Add the salt and macaroni, stir once and cook 1 minute less than the packet time, about 6 min. Before draining, scoop out a mug of the pasta water, then drain.

   Add in this stepWater (for the pasta) 2 LSalt (for the pasta water) 10 gElbow macaroni 180 g

   high heat

3. Wipe the empty pot, set it over medium-low heat and melt the butter. Add the flour all at once and whisk for 2 min, until it bubbles and smells like baked biscuits. Don't let it brown.

   Add in this stepButter 25 gAll-purpose flour 20 g

   medium-low heat

4. Pour in a third of the milk and whisk hard into a smooth paste, then add the rest a little at a time, whisking all the while. Turn the heat to medium heat and stir for 5 min, scraping the corners and bottom. It is ready when it bubbles at the edges and coats the back of a spoon so that a line drawn with your finger stays clear.

   Add in this stepWhole milk 400 ml

   medium heat

5. Lower the heat to low heat and stir in the mustard, paprika and pepper. Add the cheese a handful at a time, waiting until each handful melts before adding the next, about 2 min in total. Do not let it boil after the cheese goes in, or it will split and turn grainy.

   Add in this stepYellow mustard 1 tspPaprika 1 pinchGround black pepper 1 pinchSharp cheddar, grated from a block 150 g

   low heat

6. Tip in the macaroni and stir over low heat for 1 min 30 sec until piping hot. If it is too thick, loosen it with pasta water 1 tbsp at a time until creamy. Taste, season with salt and serve at once; it thickens quickly as it cools.

   Add in this stepSalt, to season to taste

   low heat