How to make perfect macaroni cheese, creating your own béchamel from scratch | Country Life

Ingredients

• 100g butter
• 10g white peppercorns, whole
• 100g flour
• 3 litre milk
• 1 bay leaf
• 1 small onion
• 250g cheddar, grated
• 250g Comté cheese, grated
• 100ml double cream
• 1 cup breadcrumbs
• 1 kg macaroni, cooked al dente
• bunch flat-leaf parsley, finely chopped
• Large pinch black pepper, freshly ground
• Pinch of salt to taste