Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the macaroni until al dente, then drain.

Make the roux

• Melt the butter in a saucepan over medium heat.
• Whisk in the flour and cook until lightly golden.

Build the cheese sauce

• Pour in the milk gradually, whisking to keep the sauce smooth.
• Add more milk as needed to reach a creamy consistency.
• Season with black pepper, salt and stock powder.

Melt in the cheeses

• Stir in the mozzarella, Red Leicester and cheddar until fully melted.

Combine and serve

• Fold the drained macaroni into the cheese sauce.
• Serve hot.