• Preheat the oven to 200C/180Cfan/Gas6.
• Melt the butter in a large saucepan. Stir in the flour to make a roux. Add the mustard. Cook for 1 minute.
• Gradually whisk in the milk. Simmer the roux for 5 minutes, stirring continuously until thickened.
• Remove the saucepan from the heat then stir in the grated cheeses. Stir until the cheeses have melted.
• Add the cayenne pepper. Season to taste with salt and freshly ground black pepper.
• Meanwhile, bring a large saucepan of salted water to the boil. Add the macaroni and cook for 2 minutes less than the pack instructions.  
• Drain the cooked macaroni and add to the cheese sauce. Add the slices of Black Garlic, ensuring the slices are evenly distributed throughout.
• Tip the macaroni cheese into a large ovenproof dish. Scatter over BGK’s Black Garlic Pangrattato.
• Bake the macaroni cheese for 20 -25 minutes in the preheated oven until crisp and golden.

 
To Serve: serve with a crisp green salad. For best results bake and eat straight away.