Classic Creamy Macaroni and Cheese with a Crunchy Topping

1. Flavor Infusion

In a small saucepan, gently heat the milk with the onion, garlic, and bay leaf until it's just below boiling. Turn off the heat, cover the saucepan, and let the flavors infuse for 10 minutes. Afterward, strain the milk to remove the aromatics and set aside.

2. Perfect Pasta

Boil the macaroni in a large saucepan following the package instructions until al dente—firm to the bite, yet cooked through. This should take about 10 minutes. Once done, drain the pasta in a colander, rinse under cold water, and stir to prevent sticking. Set aside.

3. Roux Foundation

Preheat your oven to 190°C (170°C fan/ gas mark 5) and use some extra butter to grease a 25 x 18 cm ovenproof dish. Melt 50g of butter in a medium saucepan over low heat until foaming. Stir in the flour and cook for 1 minute, stirring continuously, to form a smooth roux.

4. Silky Cheese Sauce

Gradually whisk the infused milk into the roux, ensuring each addition is fully incorporated before adding more. Simmer for 3-4 minutes, stirring constantly, until the sauce thickens enough to coat the back of a spoon. Remove from the heat, then blend in the grated cheddar and mustard powder until smooth and creamy. Season to taste.

5. Cheese Harmony

Combine the cheese sauce thoroughly with the cooked macaroni, ensuring each piece is well-coated. Transfer the mixture into the greased ovenproof dish.

6. Golden Crust

Sprinkle the grated Parmesan and breadcrumbs evenly over the macaroni mixture. Bake for 15-20 minutes, or until the top is golden brown and the sauce is bubbling at the edges. Serve immediately, perhaps with a crisp green salad for balance.