This one-pan take on the classic is packed with cheesy goodness and served alongside a crisp salad for comfort food that pretends to be a bit virtuous, but is mostly just indulgent. Finished under the grill, the bubbling, golden top is scattered with crunchy crumbs, ready to dive straight from pan to plate. Cosy socks optional, but highly recommended.
Peel and crush garlic. Heat 1 teaspoon oil in an ovenproof frypan over medium-high heat, add garlic and cook for 30 seconds or until fragrant. Add pasta, 400ml water and ½ teaspoon sea salt and bring to the boil. Cover, reduce heat to low and simmer for 8 minutes. While pasta is cooking, continue with step 2.
Place bechamel sauce, parmesan, Dijon mustard, ½ the mozzarella, ¼ teaspoon salt and pepper in a bowl and mix to combine.
Preheat overhead grill to high. When pasta is cooked, stir through butter and creamy sauce.
Place panko breadcrumbs, remaining oil and a sprinkle of salt and pepper in a bowl and toss to combine. Sprinkle panko breadcrumbs and remaining mozzarella over pasta and place under grill for 6–7 minutes or until cheese and breadcrumbs 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.