Mac and Cheese

Boil 300 g of pasta (penne or elbow macaroni) in salted water for 1 minute less than package instructions (until al dente); drain, reserving 100 ml of the pasta water.

In a heavy-bottomed saucepan, melt 30 g of butter over medium heat, add 30 g of flour, and cook for 1 minute, stirring constantly, until you have a smooth paste (roux).

Gradually pour in 400 ml of milk in small amounts, whisking to prevent lumps; cook for 5-7 minutes until the sauce thickens.

Remove from heat, stir in 1 tsp Dijon mustard, 1 tsp paprika, and salt to taste; add 2/3 of the grated cheddar (about 165 g) and stir until smooth.

Combine the sauce with the cooked pasta; if the mixture seems too thick, add a few tablespoons of the reserved pasta water to reach the desired consistency.

Transfer the mixture to a greased baking dish, about 2 L in capacity.

Sprinkle the remaining grated cheddar and breadcrumbs on top.

Bake in a preheated 190°C oven for 20 minutes, until golden and crispy on top.

Let stand for 5 minutes before serving.