Soho House Mac N' Cheese

1. 1

   In a large pan of salted, boiling water, cook the macaroni for 8-10 min until it is cooked al dente - try not to over cook as it will continue cooking in the oven. Drain well and set aside.

2. 2

   In a seperate large oven proof pan, melt the butter. Mix in the flour and keep cooking for a few minutes, stirring all the time, until the mixture forms a 'roux', a golden paste.

3. 3

   Gradually wisk in the milk, a little at a time and cook over a low heat on the hob for 10 - 15 min. Keep stirring all the time and cook until you have a smooth and glossy sauce which gradually thickens. Don't worry if it seems a bit thin at this stage as it will thicken up later in the oven.

4. 4

   Off the heat, add around half of the Cheddar and half the Parmesan into the sauce, along with the mustard, salt and pepper, and keep stirring until it has all melted.

5. 5

   Preheat the grill as high as it will go. Pour Macaroni into the sauce and mix everything together, then sprinkle over the remaining Cheddar and Parmesan. Grill for 15 min until the mixture is golden and bubbling with a crispy top and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.