Classic Creamy Mac and Cheese

Ingredients

• 450g (1 lb) elbow macaroni or other small pasta shapes

• 85g (6 tbsp) unsalted butter

• 85g (2/3 cup) all-purpose flour

• 1 litre (4 cups) whole milk, warmed

• 340g (3 cups) sharp cheddar cheese, grated

• 115g (1 cup) Gruyere cheese, grated (or another good melting cheese like Fontina or Monterey Jack)

• 1 tsp Dijon mustard

• 1/2 tsp mustard powder

• 1/4 tsp freshly grated nutmeg

• Salt and freshly ground black pepper to taste

• Optional Topping: 50g (1/2 cup) Panko breadcrumbs

• Optional Topping: 1 tbsp olive oil or melted butter

Instructions

1. Cook the Pasta: Bring a large pot of generously salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain well and set aside. Do not rinse.

2. Make the Roux: In a large, heavy-bottomed saucepan or Dutch oven, melt the butter over medium heat. Once melted, add the flour and whisk continuously for 1-2 minutes to create a smooth paste (roux). Cook until the roux is light golden and smells nutty, ensuring it doesn't burn.

3. Add the Milk: Gradually whisk in the warmed milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce is smooth and begins to thicken, about 5-7 minutes. Bring the sauce to a gentle simmer, stirring frequently.

4. Add the Cheese: Reduce the heat to low. Add the grated cheddar and Gruyere cheeses to the sauce, stirring constantly until the cheese is completely melted and the sauce is smooth and creamy.

5. Season the Sauce: Stir in the Dijon mustard, mustard powder, and freshly grated nutmeg. Season generously with salt and black pepper to taste. Remember that cheese is salty, so taste before adding too much salt.

6. Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce and stir gently to coat all the pasta evenly.

7. (Optional) Prepare Topping and Bake: If you prefer a baked mac and cheese with a crispy topping: Preheat your oven to 190°C (375°F). In a small bowl, toss the Panko breadcrumbs with olive oil or melted butter. Transfer the macaroni and cheese to a 2-litre (9x13 inch) baking dish. Sprinkle the buttered breadcrumbs evenly over the top.

8. Bake (Optional): Bake for 20-25 minutes, or until the topping is golden brown and the mac and cheese is bubbly.

9. Serve: Serve hot, either straight from the pot or after baking.

Serving Suggestions

• Serve alongside a crisp green salad with a light vinaigrette to cut through the richness.

• Add some grilled chicken or sausages for a more substantial meal.

• A side of steamed broccoli or roasted asparagus makes a great vegetable accompaniment.

Pairing Tips

• Beer: This dish is incredibly versatile for beer pairings. Try a classic American Lager or a crisp Pilsner to cleanse the palate. For something with more character, an Amber Ale or Brown Ale will complement the cheesy richness without overpowering it. A light Stout or Porter can also work, especially if the cheese has a sharper flavour. For a bolder choice, consider a Belgian Dubbel or a slightly tart Sour Ale to cut through the creaminess.

• Wine: A crisp Chardonnay (unoaked or lightly oaked) or a dry Riesling can balance the richness. For red wine lovers, a light-bodied Pinot Noir or a Beaujolais can also be a surprising, pleasant match.

• Whiskey: A smooth Irish Whiskey or a lighter Bourbon can be enjoyed alongside, offering a warming contrast to the creamy pasta.