Ingredients
Serves 4-6
500g elbow macaroni
Olive oil spray
80g butter
80g plain flour
1 litre milk
2 teaspoons mustard (powdered or jar)
pinch nutmeg, grated or ground
Salt and pepper to taste
1 cup good parmesan cheese
1 cup good cheddar, grated
1 cup breadcrumbs and extra grated parmesan cheese to top
Method
Prepare a large ovenproof dish by spraying lightly with oil. Pre-heat oven to 180ºC.
Cook the pasta according to the instructions on the packet, cool and set aside.
In a saucepan, melt the butter and add the flour. Cook over a low to medium heat until the flour takes on a sandy colour. Remove from the heat and add all the milk in one batch. Return to a medium heat and use a whisk to stir whilst bringing back to the boil. Simmer for 2 minutes once to the boil and stir in the mustard, nutmeg and salt and pepper.
Remove from the heat and stir in the two cheeses.
Place pasta in the baking dish, pour over sauce and mix around well, top with the breadcrumbs and extra parmesan. Place in the oven until heated through and browned on top.