Ingredients

• Macaroni (Fresh or dried)
• Cheddar
• Red Leicester
• Grated Mozzerella
• Parmesan
• 4 Garlic Cloves
• Garlic Powder
• Butter
• Breadcrumbs
• Dried Herbs
• Flour
• Milk

The Cheesy Roux:

1. Finely chop or grate your garlic cloves.
2. In a small saucepan, heat up a knob of butter till hot. Fry your garlic lightly. As soon as the garlic begins to brown, add a tablespoon of flour to the saucepan and stir. Don't let your garlic burn, you don't want a roasty-toasty-burnt flavour this early in the process!
3. To check your roux consistency, scrape a wooden spoon across the bottom of the saucepan. The spoon should leave a visible gap in its trail that takes a half second for the roux to fill back in. Add more butter or more flour to thin or thicken as necessary.
4. Important! - Let this roux mixture cook for 2-3 minutes. This will erase the raw flour taste from the sauce.
5. Slowly pour in the milk in stages, 1 cup at a time, stirring constantly. We add it in stages so we don't add too little or too much. The roux will clump up as it incorporates the milk and cools, this is fine. Just keep adding milk and stirring.
6. Keep adding milk and stirring until the sauce reaches your desired thiccness. Then add a tiny bit more milk and stir. This is because the sauce will thicken after we add the cheese, so we want it to be ever so slightly thinner at this point.
7. Start adding in your cheeses! I normally add grated cheddar first, then red leicester, then finally a little bit of parmesan and mozzerella. This stage is purely subjective depending on how cheesy you like your sauce. The cheesier the better, in my opinion! Be careful not to add too much mozzerella though, that stuff will turn your sauce into a stringy mess very quickly!
8. Keep this on a low heat and stir occasionally until it's ready to add to the pasta.

Macaroni:

1. Add water and a buttload of salt to a big saucepan. You want the water to be similar to sea water in its saltiness.
2. Cook your macaroni until it's al-dente. Make sure it has a bit of bite to it, as it will finish cooking in the oven. If you overcook it you'll end up with a mushy-mushy mac & cheese.

The crunchy topping:

1. In a bowl mix together some breadcrumbs, some finely grated parmesan, some garlic poweder, and some dried herbs.

Combining them all together:

1. Add your mac and your cheesy roux to your large saucepan, stir it gently so as to not disappoint the delicate macaronis.
2. Pour into a large oven dish evenly.
3. Optional: Add a layer of cheese on top using any leftover cheese you may have!
4. Sprinkle your crunchy topping generously and evenly.
5. Slap that tasty tray into the oven at 200°c for roughly 20 minutes, or until browned and yummy.