Directions
- 1Prepare breadcrumbs: Melt butter in a medium-size pot over medium-low heat. Add breadcrumbs, chives, salt and pepper. Cook, stirring occasionally, for 2 minutes until toasted and golden. Remove from heat and set aside to cool.
- 2Melt butter over medium heat. When it starts to foam, stir in flour, mustard powder, nutmeg, salt and black pepper. Cook for 3-4 minutes until flour starts to smell toasty.
- 3Slowly whisk in cold milk, a cup or so at a time. Cook for another 5-8 minutes, stirring occasionally, until the sauce is thick and bubbling.
- 4Remove pot from the heat and whisk in grated cheeses, a handful at a time. Season to taste with Worcestershire and more salt + pepper. Cover and set aside.
- 5Bring a large pot of salted water to a boil. Add pasta and cook until al dente (a minute or two less than instructions).
- 6Drain pasta, reserving 1 cup of cooking water, then add it to cheese sauce. Return pot to medium-low heat and mix in a generous splash of pasta water. Cook, stirring occasionally, until reheated.
- 7Serve immediately and top with breadcrumbs.
Ingredients
- 50 g panko
- 30 g unsalted butter
- 1 Tbsp fresh chives
- 0 salt
- 0 pepper
- 750 g pasta shape of choice
- 250 g sharp cheddar cheese
- 150 g Gruyère
- 84 g unsalted butter
- 90 g all-purpose flour
- 1 tsp mustard powder
- 0.125 tsp freshly grated nutmeg
- 1 tsp salt
- 0.5 tsp black pepper
- 1065 ml whole milk
- 0 Worcestershire
Equipment
medium-size potwhisklarge pot
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