INGREDIENTS

• 250g Elbow Macaroni.
• 1 Cup Shredded Cheddar Cheese.
• ½ Cup Shredded Mozzarella Cheese (optional).
• 1 ¼ Cups Milk.
• 2 tbsp Butter.
• 2 tbsp All-Purpose Flour.
• ¾ tsp Pink Salt (or to taste).
• ¼ tsp Black Pepper Powder.
• 1 tbsp Amima's Kitchen Cheese Pasta Spice Mix.

INSTRUCTIONS

1. Cook 250g elbow macaroni in salted boiling water until al dente, following the package instructions. Drain and set aside.
2. In the same pot, melt 2 tbsp butter over medium heat.
3. Stir in 2 tbsp flour and cook for about 1 minute until the mixture becomes golden and bubbly.
4. Gradually pour in 1 ¼ cups milk while whisking continuously to prevent lumps. Stir until the sauce thickens (about 3-5 minutes).
5. Lower the heat and add 1 cup shredded cheddar cheese and ½ cup shredded mozzarella cheese (optional). Stir until the cheese is melted and the sauce is smooth.
6. Stir in 1 tbsp Amima's Kitchen Cheese Pasta Spice Mix, ¾ tsp Pink Salt, and ¼ tsp Black Pepper Powder. Add optional garlic powder for extra flavor.
7. Add the cooked macaroni to the sauce and stir to combine, ensuring the pasta is well coated with the cheese sauce.
8. (Optional) For a crispy topping, preheat the oven to 350°F (175°C). Transfer the mac and cheese to a baking dish, sprinkle with ½ cup breadcrumbs, and bake for 10 minutes or until golden brown.
9. Serve hot and enjoy your creamy, cheesy mac and cheese with a flavorful twist!