- 55g (¼ cup) Ballantyne Cultured Unsalted Butter
- 225g (2 cups) grated strong cheese eg: cheddar
- 50g (½ cup) grated parmesan cheese
- 50g (1 cup) fresh breadcrumbs
- A pinch of salt
- 300g (3 cups) macaroni
- 700ml (3 cups) milk
- 50g (½ cup) plain flour
- 1 tsp dijon mustard
Mix 25g (1/4 cup) of the cheese and 1/3 of the parmesan with the breadcrumbs. Set aside.
Mix the remaining cheeses together and set aside.
Bring a large pan of water to a boil. Add the salt and macaroni, stir and return to a boil. Cook for 8-10 minutes, or cook according to the packet instructions until cooked through, stirring occasionally to prevent sticking.
Warm the milk. Melt the butter in a large pan and stir in the flour. Cook for 1 minute, stirring, then remove from the heat.
Pour in 1/3 of the warm milk and beat well until smooth. Add another 1/3 of the milk and continue beating well until smooth. Pour in the final 1/3 of milk and beat until smooth.
Heat the sauce, stirring, until thickened and smooth. Reduce the heat and simmer for 4 minutes until shiny. Remove from the heat and stir in the cheese and mustard. If the sauce is too thick add a little more milk.
Heat the grill.
Drain the macaroni in a colander and gently stir into the sauce to coat completely. Put into a baking dish and sprinkle with the cheese breadcrumbs.
Grill for 5 minutes to brown the crumbs. Serve immediately.