Prep Time: 15 Minutes, Cook Time: 35 Minutes, Serves: 4

INGREDIENTS:

1. 1/4 Cup butter350g Elbow macaroni pasta
2. 1/2 Cup grated parmesan cheese
3. 250g Mature cheddar cheese grated
4. 1/2 Cup breadcrumbs
5. 3 Tbsp plain flour
6. 550ml Whole milk
7. 1 Tsp garlic powder
8. Pinch of salt
9. 1/2 Tsp paprika (optional)
10. 1/2 Tsp mustard (optional)

METHOD:

1. Cook the elbow macaroni pasta according to the packet and drain.
2. Preheat the oven to 200C.
3. In a saucepan on medium heat melt the butter. add your garlic and English mustard and cook for one minute. Now add your plain flour and cook for one minute.
4. Slowly add your whole milk with a whisk until you have a lump free sauce. Simmer your sauce for 3 minutes while you keep whisking it.
5. Take your saucepan off the heat and add in your parmesan cheese and grated cheese and add a pinch of salt.
6. Put your cooked pasta into the cheese sauce and stir till combined.
7. Put your mixed pasta and sauce into an over proof dish and add your breadcrumbs on top and your paprika.
8. Place it into the oven for 20-25 minutes until its golden crisp on top.