Mac and cheese maison avec une croûte de fromage

Ingrédients

• 400 g macaroni
• 60 g butter, plus extra for the dish and the crust
• 60 g flour
• 750 ml whole milk
• 200 g cheddar, grated
• 100 g Gruyère, grated
• 3 tbsp breadcrumbs
• Salt and freshly ground black pepper
• Pinch of nutmeg
• 1 tsp Worcestershire sauce

Préparation

1. 1

   Preheat the oven to 200°C (top-and-bottom heat/conventional).Cook the macaroni in plenty of salted water 2 minutes less than the package instructions. The pasta will finish cooking in the oven. Drain and set aside.Melt the butter over medium heat in a large pan. Add the flour and stir for 1 to 2 minutes until you have a smooth, lightly golden roux.Add the milk little by little while stirring. Continue until you have a smooth, thick sauce. This takes about 5 to 8 minutes.Remove the pan from the heat. Stir the grated cheddar and half of the Gruyère into the sauce until everything has melted. Season with salt, pepper, a pinch of nutmeg and a dash of Worcestershire sauce.Fold the drained pasta into the cheese sauce and mix well. Pour everything into a greased baking dish.Sprinkle the top with the remaining Gruyère and the breadcrumbs. If you like, dot the crust with a few knobs of butter for extra crunch.Bake the dish for 20 to 25 minutes until the top is golden brown and crispy. Let rest for 5 minutes before serving.