Instructions

1. Preheat oven to 180°C and grease a a 9x13 inch baking dish. Set aside.
2. Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente. Drain and drizzle with a little bit of olive oil to keep from sticking.
3. While water is coming up to a boil, grate cheeses and toss together to mix, then divide into two piles. Approximately ⅔ for the sauce, and ⅓ for the for the topping.
4. Melt butter in a large saucepan over medium heat. Sprinkle in flour and whisk to combine. Mixture will look like very wet sand. Cook for approximately 1 minute, whisking often. Slowly pour in about 500ml or so of the milk/single cream, while whisking constantly, until smooth. Slowly pour in the remaining milk/cream, while whisking constantly, until combined and smooth.
5. Continue to heat over medium heat, whisking very often, until thickened to a very thick consistency. It should almost be the consistency of a semi thinned out condensed soup.
6. Stir in spices and ⅓ of the cheeses, stirring to melt and combine. Stir in another ⅓ of cheese, and stir until completely melted and smooth. Check salt at this stage and add more if necessary
7. In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully. Pour the pasta mixture into the prepared baking dish.
8. Sprinkle over the rest of the cheese. Melt the 10g of butter, mix together with the breadcrumbs and sprinkle over the top.
9. Bake for 15 minutes, until cheesy is bubbly and lightly golden brown.

Tips

• The dish can be made in advance and baked when ready. It can also be frozen pre-baked.
• For an extra twist, serve with the Chilli Maple Barbecue Pulled Chicken.