Dirty Mac And Cheese

• 500g dried macaroni pasta
• 120g unsalted butter
• 70g plain flour
• 1 litre whole milk
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon paprika
• 400g cheddar cheese, grated
• 50g Parmesan cheese, grated
• Salt and white pepper to taste

Preheat the oven to 190ºC/375ºF/gas 5. Grease a large baking dish and set aside.

Cook the macaroni until just before al dente. We still want a bite as it will continue to cook in the oven once the cheese sauce has been added. Drain and set aside.

In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Cook for about 2 minutes, stirring constantly, until the mixture turns golden brown.

Gradually pour in the milk while whisking continuously to avoid lumps. Cook the mixture over medium heat, stirring frequently, until it thickens and comes to a simmer.

Reduce the heat to low and add the Dijon mustard, garlic powder, onion powder, paprika, salt, and pepper. Stir well to combine.

Gradually add the grated cheddar cheese and grated Parmesan cheese to the sauce, stirring until melted and smooth.

Add the cooked macaroni to the cheese sauce and stir until well-coated.

Transfer the macaroni and cheese mixture to the greased baking dish, spreading it out evenly. Sprinkle with some more cheese if you fancy it!

Bake in the preheated oven for about 25-30 minutes or until the top is golden brown and bubbling.

Remove from the oven and let it cool for a few minutes before serving.