40g (1/4 cup) plain flour
1 litre full cream milk, warmed
1 1/4 teaspoon nutmeg
90g (1 cup) grated gruyere
80g (1 cup) grated mature cheddar
100g (1 1/2 cups) finely grated parmesan
2 cups fresh, coarse breadcrumbs
2 tablespoons olive oil
l. Preheat the oven to 200Â°C (fan-forced). Bring a large pot of salted water to the boil and cook the pasta until firm but tender to the bite. Drain, rinse under cold water, then return to the saucepan. Set aside.
2. While the pasta is cooking, make the sauce. Melt the butter in a heavy-based saucepan over medium heat. When frothy, add the flour. Use a balloon whisk to whisk for 1 minute – don’t let the mixture burn. Gradually pour in the milk, whisking continuously for 3-4 minutes until the sauce thickens. Add the nutmeg, gruyere, cheddar and all but 3 tablespoons of the parmesan. Whisk until smooth. Season with salt and freshly ground black pepper.
3. Pour the cheese sauce over the pasta and stir to evenly combine. Divide the pasta among 6 x 375ml (1 1/2-cup) ramekins, ovenproof bowls or place in a 2-litre baking dish.
4. In a small bowl, mix the breadcrumbs, olive oil and remaining parmesan. Sprinkle the mixture over the top of the macaroni cheese. Bake for 25 minutes or until golden brown.