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Curtis’ Best-Ever Mac and Cheese
Serves 8 | Prep 10 mins | Cooking 30 mins

80g salted butter, divided
1 clove garlic, halved
1 cup (80g) freshly grated Parmesan cheese, divided
2/3 cup (50g) panko breadcrumbs
30g salted butter, melted
250g vintage cheddar, shredded
200g Colby, shredded
50g smooth blue cheese, crumbled
3 1/2 cups (875ml) full-cream milk
1 cups (250ml) thickened cream
1/4 cup (35g) plain flour
500g conchiglie (medium shells) or other tube-shaped pasta

1. Place rack in highest position in oven; preheat to 230°C. Coat 33x23x6cm baking dish with 20g of the butter. Rub garlic over interior of baking dish. TIP: This creates a subtle garlic flavour. For extra garlic flavour, finely grate the garlic over the butter-coated dish. Sprinkle 1/3 cup Parmesan cheese over bottom and sides of dish to coat. Set aside.
2. In medium bowl, mix panko, 1/3 cup Parmesan, and the 30g melted butter; set aside. In large bowl, add the combined shredded and crumbled cheeses with the remaining 1/3 cup parmesan; set aside.
3. In medium saucepan over medium heat, heat milk and cream until hot but not simmering. In large saucepan over medium-low heat, melt remaining 60g butter. Add flour and cook, stirring, 2 mins, or until smooth paste forms. Gradually whisk in hot milk mixture until smooth. Bring sauce to a boil. Reduce heat to medium-low and simmer sauce for 10 mins, stirring constantly. Season bechamel sauce with salt. Remove from heat. Stand 10 mins
4. Meanwhile, in large pot of boiling salted water, cook pasta 6 mins, or until softened but still very firm to bite. Drain well. TIP: Don’t over cook the pasta at this point since it will continue cooking while baking in the oven too.
5. Stir remaining parmesan, vintage, colby and blue cheese into bechamel sauce. Add the pasta and stir to just coat pasta with sauce.*
6. Transfer pasta mixture to prepared baking dish. Sprinkle panko mixture over. Bake on top rack 10-15 mins, or until heated through, bubbly, and golden brown on top. TIP: Baking on the top rack – where the heat is intense – helps the crusty top brown nicely.

*Tip: Pasta will continue to absorb liquid, and since you’ll want that perfect ratio of creamy sauce to pasta consistency, don’t mix the pasta with the sauce until you’re ready to bake and serve it. 

Make-Ahead: Bechamel sauce and panko-parmesan mixture can be made 2 days ahead; cover separately and refrigerate. Rewarm sauce before using.

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