Directions

1. Bring a large pot of salted water to the boil. Add the macaroni and cook according to the packet instructions until al dente. Drain and set aside.
2. In a medium saucepan, melt the butter over medium heat.
3. Whisk in the flour and cook for 1–2 minutes until lightly golden, forming a roux.
4. Gradually whisk in the milk and cream, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring constantly until it thickens.

5. Stir in Lane's Signature Rub, and a pinch of salt and pepper.

6. Reduce heat to low and add the cheddar, mozzarella, and parmesan cheeses. Stir until the cheese has fully melted into a creamy sauce.
7. Add the cooked macaroni to the cheese sauce and mix well, ensuring every piece of pasta is coated.
8. Preheat your oven grill to high.
9. Transfer the mac and cheese to a baking dish. Sprinkle the panko breadcrumbs and a little extra Lane's Signature Rub over the top.
10. Grill for 2–3 minutes, or until golden and crispy

11. Serve hot, garnished with a sprinkle of Lane's Signature Rub for an extra kick.