1. Cook the macaroni in salted water as per the packet, then drain.
2. Melt the butter, add the flour and make a light roux.
3. Gradually pour in the milk, whisking into a thick, smooth béchamel.
4. Remove from the heat and stir in most of the grated cheddar until creamy.
5. Season with salt and pepper, then fold in the pasta.
6. Spread into a baking dish and top with the remaining cheese and breadcrumbs.
7. Bake at 200°C until golden and bubbling.
Tip: A pinch of nutmeg deepens the flavor.
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