Baked Mac and Cheese

Preheat the oven to 375°F (190°C). Butter a 3-quart casserole dish.

Grate the cheese, separate about 1/2 cup for the topping, and then set the cheese aside.

Bring a large pot of salted water to the boil, add the pasta, then follow package directions, but cook 2 minutes less than the recommended cook time. Drain then rinse pasta with cold water and set aside.

Add the milk to a large microwave-safe measuring jug and microwave until warm, 1 to 3 minutes. Or add the milk to a large saucepan over medium heat.

While the milk warms, melt the butter in a large pot over medium heat.

When the butter begins to bubble, add the flour. Cook, constantly whisking, until light brown (the butter smells fragrant and nutty), 2 to 3 minutes.

While whisking, slowly pour the warm milk into the butter and flour mixture. Continue to cook, constantly whisking until the sauce bubbles and thickens.

Remove the pan from the heat and stir in mustard, nutmeg, black pepper, and cayenne. Stir in the cheese, a handful at a time, until it melts into the sauce.

Taste the sauce for seasoning, then adjust with additional spices or salt (we usually start with 1/2 teaspoon of salt and go from there).

If the drained and rinsed pasta will fit into the pan, add it to the cheese sauce. If it will not, add both the pasta and sauce to a separate large bowl and stir well.

Pour the mac and cheese into the prepared baking dish. Top with the reserved 1/2 cup of cheese.

Bake, uncovered, until bubbling, about 30 minutes. To brown the cheese on top, turn the oven to broil and broil for 3 to 5 minutes until the top has blistered and lightly browned. Let stand for about 10 minutes before serving.