Cook pasta: Bring a large pot of water to the boil. Add macaroni and cook per packet directions MINUS 1 minute.

Toss in butter: Drain, return pasta to pot, add butter and toss until melted. Set aside to cool while making the Sauce

Mix together Topping. Set aside.

Preheat oven to 350°F (all oven types).

Make roux: In a large saucepan or in an ovenproof skillet (I use my 26cm/9″ Lodge cast iron skillet), melt butter over medium heat. Add flour and cook, stirring constantly, for 1 minute.

Add milk: Add about 1 cup of the milk and mix to dissolve the paste into the milk. Then add remaining milk and mix until lump free (use whisk if required).

Add Seasonings: Mix in salt and Seasonings if using.

Thicken sauce: Cook, stirring/whisking regularly, for 5 – 8 minutes until thickened to a cream consistency. When the Sauce coats the back of a wooden spoon, you should be able to draw a path with your finger.

Add cheese: Remove from stove, add cheese and stir – cheese doesn’t need to melt.

Check salt: Adjust salt to taste (if you use recommended cheeses, you won’t need more).

Assemble: Pour Sauce into pot with Macaroni. Stir quickly, then pour back into the skillet (I did this) or a baking dish (Note 4). Sprinkle with breadcrumb topping.

Bake for 25 minutes or until top is light golden. Don’t bake too long otherwise you’ll bake away the Sauce!

Serve: Serve immediately! I sprinkled mine with a bit of fresh parsley. See notes for best make-ahead method.