(4 to 6 servings)
100g butter
1 clove garlic (crushed)
150g plain white flour
680ml milk
70g cheddar cheese (Plus, extra 30g for topping)
70g red Leicester cheese (Plus, extra 30g for topping)
30g Nuttimalt
600g dried macaroni
32g malt extract
Sprig of parsley to garnish

Bring a large pan of water to the boil and add the Macaroni.  Cook for 10 minutes until soft, then drain and leave to cool in the pan, away from the heat.

To make the cheese sauce
Melt the butter with the garlic in a saucepan and then gradually add the flour. Stir continuously until it has thickened and forms a paste. Continue to cook for 1 – 2 minutes and gradually add the milk, mixing in between additions until it is lump free. Add the cheese and malt extract and stir through until completely melted, then pour onto the macaroni and mix together. Transfer into your favourite oven dish, top with the cheese and Nuttimalt and place in an oven pre-heated to 180°C for around 15 minutes until golden and crisp on top.

Tip: Garnish with a sprig of parsley to improve the visual appeal.