Stovetop Mac and Cheese

• 350 g macaroni or shells
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 600 ml whole milk, warm
• 1 tsp Dijon mustard
• ½ tsp garlic powder
• 200 g sharp cheddar, grated
• 100 g Gruyère or mozzarella, grated
• Salt and black pepper

Method

1. 01Bring a large pot of salted water to a boil and cook the pasta for 8 minutes, until just shy of al dente. Drain.
2. 02Meanwhile, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute.
3. 03Pour in the warm milk a little at a time, whisking constantly to keep it smooth. Simmer for 4 minutes until it thickens enough to coat a spoon.
4. 04Take the pan off the heat. Stir in the mustard and garlic powder, then add the cheeses a handful at a time, stirring until melted.
5. 05Fold the pasta into the sauce, season with salt and plenty of black pepper, and serve straight away.