Classic Macaroni & Cheese

Heat the oven to 200°C (180°C fan) and lightly butter a medium baking dish.

Cook the macaroni in well-salted boiling water until just al dente, then drain and set aside.

Melt the butter in a large saucepan over medium heat, add the flour, and whisk for 1-2 minutes to make a smooth roux.

Gradually pour in the warm milk, whisking constantly until the sauce is smooth and free of lumps.

Simmer gently for 4-5 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.

Stir in the Dijon mustard, 180 g of the Cheddar, 25 g of the Parmesan, and the nutmeg, then season with salt and black pepper.

Fold the drained macaroni into the sauce until evenly coated, then spoon into the prepared baking dish.

Mix the breadcrumbs with the remaining Cheddar and Parmesan, drizzle with olive oil, and scatter evenly over the pasta.

Bake for 18-22 minutes until bubbling at the edges and golden on top.

Finish under a hot grill for 1-2 minutes for extra colour, then rest for 5 minutes and serve with chopped parsley if using.