This one-pan take on the classic is packed with gooey, cheesy goodness, served alongside a crisp salad — comfort food that feels a little virtuous but is mostly indulgent. Cozy socks optional, but highly recommended. Finished under the grill, the bubbling, golden top is scattered with crunchy crumbs, ready to dive straight from pan to plate.
Peel and crush garlic. Heat 1 teaspoon oil in an ovenrpoof frypan and add garlic, cook for 30 seconds or until fragrant. Add macaroni, 400ml water and ½ teaspoon sea salt and bring to the boil over medium-high heat. Cover, reduce heat to low and simmer for 8 minutes.
Meanwhile, combine bechamel sauce, parmesan, dijon mustard, 1/2 the mozzarella, 1/4 teaspoon salt and pepper and mix to combine.
Preheat overhead grill to high. When macaroni is cooked, stir through butter and creamy sauce.
Combine panko breadcrumbs with remaining oil and a sprinkle of salt and pepper. Sprinkle panko breadcrumbs and remaining mozzarella over macaroni and place under grill for 6–7 minutes or until cheese and crumbs are golden.
Chop cucumber into rounds. Toss salad leaves and cucumber with your favourite salad dressing.
Divide macaroni and cheese between bowls and serve with salad.