Macaroni and cheese

Melt the butter in a saucepan over medium heat until it foams and bubbles, add the flour and cook a light roux three or four minutes to cook out the starch.

Stir the thyme, cayenne and white pepper into the roux and cook another minute.

Whisk in a cup of cold milk quickly so there are no lumps, then add two more cups.

Bring to a simmer over medium heat, grating in fresh nutmeg and adding the Worcestershire sauce and a teaspoon of salt.

Simmer on medium low about eight minutes, until thickened.

Turn off the heat and stir in the grated cheese in a couple of additions, keeping about three quarters of a cup back for the top, then stir in the Dijon.

Cook the pasta, drain it well and tip it into the casserole dish.

Pour over the cheese sauce and distribute it, then sprinkle over the reserved cheese.

Mix the panko with a tablespoon of butter and scatter it over the cheese for the crust.

Bake at 400F for about 20 minutes, just until the top is browned and caramelized.