* 20 ml Butter or Olive oil
* 2 tablespoons Plain flour
* 300 ml semi-skimmed Milk
* Large pinch Rock salt
* Freshly Grated Nutmeg and Black pepper, to taste
* 40 g Wells Alpine cheese, chopped into small pieces
* 40 g Vintage Lincolnshire Poacher cheese, chopped into small pieces
* 80 g Tetilla cheese, chopped into small pieces
* 2 bulbs Roasted garlic, squeezed
* 400g (14 oz) Macaroni - dry weight

===Method===
* Melt the Butter over a medium heat.
* Add the Flour, little by little, stirring constantly in a figure of 8 until thick and smooth - a balloon whisk is good for this.
* Reduce heat to low and cook for a few minutes, stirring occasionally. Do not allow to Brown.
* Remove from heat and add the Milk slowly - again stirring constantly in a figure of 8 until thick and smooth.
* Stir in the Salt, Nutmeg and Pepper.
* Add the Cheeses and allow them to melt, still over a low heat and stir from time to time and add the squeezed Garlic.
* Bring some water to the Boil and cook the Macaroni for the time indicated on the packet.
* Meanwhile, using a stick Blender or Food processor, blitz the Sauce until it is smooth.
* Drain the Macaroni and place in an Oven-proof dish and pour the Sauce over it.
* Sprinkle with extra Cheese
* Bake in the oven for 15 to 20 minutes until the cheese has melted and the macaroni has crisped a little.

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