Creamy Baked Mac and Cheese

Preheat your oven to 180°C and grease a 23x33cm baking dish.

Cook the macaroni in salted boiling water until just shy of al dente — about 1 minute less than package directions. Drain well.

Meanwhile, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for about 1 minute until it smells nutty but doesn't brown.

Gradually whisk in the milk, making sure to get out any lumps. Keep whisking until the sauce thickens enough to coat the back of a spoon, about 3-4 minutes.

Remove from heat and stir in the mustard powder, salt, pepper, and paprika. Now add most of the cheddar and gruyere, saving some for the top — stir until melted and smooth.

Fold the cooked pasta into the cheese sauce until everything's well coated. Pour into your prepared baking dish.

Sprinkle the remaining cheese over the top, then scatter the breadcrumbs evenly for that perfect crunchy finish.

Bake for 25-30 minutes until the top is golden brown and bubbling around the edges. Let it rest for 5 minutes before serving.