Ingredients
100g salted butter
3 Tbs cake flour (All – purpose flour)
500g Elbow Macaroni
1½ litre full cream milk
Salt to taste
Ground black pepper
1 tsp Italian herbs
1 cup mozzarella cheese
1 cup cheddar cheese
Toppings
2 cups cheddar cheese
Sprinkle Italian herbs
1tsp crushed chillies
Ground black pepper
Method
Cook macaroni until soft. Drain and set aside.
In a large pot on Meduim heat, Add butter and allow to melt. Add flour and whisk until well incorporated.
Add milk and whisk Add salt, black pepper, Italian herbs and cheese.
Whisk until thick.
Add cooked pasta.
Mix until well incorporated. Add cheese, Italian herbs, crushed chillies and black pepper.
Cook on low heat until cheese fully melted.
Serve hot.