Recipe Method

Grate the Cheddar and Red Leicester. Add ¼ of the cheese to a separate bowl for topping later.

Finely chop the garlic.

Add the butter to a large saucepan over a medium/low heat. Once melted, add the garlic and a good amount of black pepper. Cook for 5 minutes.

Preheat the oven to 220˚C/200˚C Fan.

Add the flour to the pan and mix well to form a roux. Cook for a few minutes before you start to add the milk. Add the milk in small measures to begin with, mixing well each time. Once the mixture is nicely smooth add the rest of the milk.

Fill another large saucepan with boiling water and bring to a rolling boil. Add a generous amount of salt. Add the pasta and cook for 7 minutes. Drain the pasta in a colander.

Stir the cream and cream cheese into the milk. Once nicely smooth, start to add the grated cheese, 1 handful at a time. Once all the cheese has been added, allow the sauce to thicken over a medium heat for a few minutes, stirring fairly often. Season with salt & pepper.

Add the pasta to a large oven proof dish. Pour in the cheese and mix well. Top the pasta with the reserved grated cheese.

Bake in the oven for 25 minutes before finishing under the grill.

Remove from under the grill, allow to sit for a few minutes before garnishing with finely chopped chives and serving up.