Four-Cheese Mac ‘n’ Cheese

Cook the pasta

• Bring a large saucepan of salted water to the boil. Add the macaroni and cook until it’s a minute away from being al dente, around 8 minutes, but always check the back of pack instructions. (You want it to still have a bit of a bite because it will continue to cook in the oven.)

Prep the Mac 'n' Cheese

• Preheat the oven to 220°C/200°C Fan/Gas 7.
• Pour the milk into a medium saucepan, add the bay leaves and place over a medium-low heat to warm gently.
• While the pasta is cooking, melt the butter in a large saucepan over a medium heat. Add the flour and cook, stirring, for 1 minute to make a roux (this is what the butter and flour mixture is called).
• Remove the bay leaves from the milk, then gradually whisk the milk into the roux, keeping it smooth. Continue to whisk until the sauce thickens.
• Lower the heat and add the cream, wholegrain mustardand nutmeg. Add half the Parmesan, 2/3 of the mature cheddar, all of the Red Leicester and mozzarella to the sauce.
• Stir gently until the cheeses are completely melted. Season with salt and pepper to taste and keep the sauce warm over a very low heat.
• When the pasta is ready, drain it well and add to the warm sauce. Mix well and tip into a roasting tray, about 33 x 23cm.

Cook the Mac 'n' Cheese & Plate Up

• For the topping, sprinkle over the breadcrumbs, then the rest of the mature cheddar and Parmesan.
• Place on a high shelf in the oven to cook for 20 minutes or until the topping is golden and bubbling.
• Serve it up while it’s piping hot!