• 250g cavatappi pasta, cooked al dente and drained
  • 125g butter (brown, drain, reserve half for the panko
  • crumb)
  • 50g plain flour
  • 500ml whole milk
  • 150g Red Leicester, grated
  • 100g mozzarella, grated
  • 20g panko breadcrumbs


  1. Put the butter into a saucepan and let it simmer, stirring often. Once it changes to a golden brown, reserve 2 tablespoons of the butter then whisk in the flour. Cook the flour for 2 minutes then turn off the heat and gradually add the milk, whisking until smooth before adding more. Once all of the milk has been added, switch the heat back on and cook the sauce while stirring, until thickened. Add in the cheese and mix until melted, then add the cooked pasta and stir through. Pour the mac and cheese into a serving dish and put to one side while you make the breadcrumbs.
  2. Preheat the grill to medium. Add the reserved brown butter to a frying pan warm through, then add the breadcrumbs. Cook for a few minutes until the crumbs turn golden, then tip them on top of the mac and cheese. Put the serving dish under the medium-hot grill for a few minutes until the sauce is bubbling. Keep an eye on it to make sure the breadcrumbs don’t burn. Serve immediately.