1. Preheat the oven to 190 degrees fan (210C/410F/gas 6). Cook the macaroni in a deep pan of vigorously boiling salted water until tender but still with a little bite left to it; it will take about 10 minutes. Drain immediately and leave to one side. While this is happening, grate all the cheeses, mix them together and set aside.
2. Combine the milks and the cream together in a jug and keep to one side of the hob. Gently melt the butter in a deep saucepan over a low heat. Add the flour and beat it into the butter with a wooden spoon. When the flour and butter are fully combined, keep stirring for about four minutes, then gradually add the milk and cream mixture, bit by bit, beating it in each time to keep the sauce smooth. Next, beat in just more than half of the cheese mixture and the mustard. Set aside off the heat.
3. For the topping, melt the butter and oil together in a wide frying pan. Add the garlic and very gently soften over a low heat for about four minutes. Add the breadcrumbs and stir them through the oil. Toast for a few minutes, then remove from the heat.
4. Combine the cooked macaroni with the cheese sauce in an ovenproof dish. Top with the remaining grated cheese and toasted breadcrumbs. Bake in the preheated oven for 15 minutes, until lovely and golden on top.

From The Pepperpot Diaries: Stories From My Caribbean Table by Andi Oliver. Published by DK

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