Classic Macaroni & Cheese

Bring a large saucepan of water to the boil. Add the coarse sea salt, then let the water return to a rolling boil. Add the macaroni, stir well and cook according to the package instructions until very tender. Stir periodically to prevent the macaroni from sticking together. When cooked, drain, rinse well under running water and let drip dry in a colander.

Preheat the oven to 200°C (400°F) Gas 6.

Preheat the grill/broiler to medium.

To make the béchamel sauce, melt the butter in a saucepan. Stir in the flour and cook, stirring constantly, for 1 minute. Pour in the milk in a steady stream, whisking constantly, and continue to whisk for 3-5 minutes until the sauce begins to thicken. Season with fine sea salt. Remove from the heat and add the cheeses, mixing well with a spoon to incorporate. Taste and adjust the seasoning.

Put the cooked macaroni in a large mixing bowl. Pour over the hot béchamel sauce and mix well.

Transfer the macaroni mixture to a baking dish and spread evenly. Top with a good grinding of black pepper and sprinkle the breadcrumbs evenly over the top. Grill/broil for 5-10 minutes until browned and serve immediately.