|1 1/2 cup||elbow macaroni pasta|
|6 tbsp||Nestlé Cremora original — mixed into two cups of water|
|1/2 tsp||black pepper|
|1/4 tsp||cayenne pepper|
|1/4 tsp||garlic powder|
|1 1/4 cup||mozzarella cheese|
|1 1/4 cup||mature cheddar cheese|
Preheat oven to 180°C.
Bring a pot of water to the boil. Add a generous sprinkling of salt, followed by the pasta.
While the pasta cooks, melt the butter in a pot.
Add the flour and stir over medium heat for 1–2 minutes until the mixture is lightly browned.
Add the Nestlé Cremora mixture and whisk to remove any lumps. Add the salt, pepper, cayenne pepper and garlic powder.
Cook over medium-high heat for about 6 minutes, until the sauce thickens and starts to bubble.
Stir in 1 cup each of the grated cheeses and mix until smooth. Turn off the heat.
When the pasta is almost done but still firm, drain it and add to the sauce.
Stir the pasta into the sauce, top with the remaining ¼ cup of each grated cheese and bake in a greased ovenproof dish for 20-25 minutes until browned and bubbly.