I know that the food is not suitable for photography, and I don't even like to take photos of such food, however just imagine how it would look like once served.
Ingredients(for 4 person): 80gr Cheddar Cheese, 22gr Chicken Stock Mix, 2tsp Dried Oregano, 4pcs Garlic Clove, 300gr Macaroni, 150gr Mozzarella Cheese, 60gr Panko Breadcrumbs, 60gr Sliced Pepperoni, 32gr Tomato Paste,
Add your macaroni to a pot of boiled water,and bring to the boil over a high heat. Cook the macaroni for 6-7 min,until cooked with a bite. Once done,drain the macaroni and set aside until later,reserving 200ml starchy pasta water. Meanwhile,peel and finely chop (or grate) garlik.Grate cheddar cheese. Drain mozzarella,then pat and squeeze as much liquid out as you can with kitchen paper. Tear the drained mozzarella into rough,bite - sized pieces. Heat a large wide - based pan with a knob of butter over a medium high heat. Once melted add 1 tbsp flour and half the chopped garlic,and stir with a wooden spoon for 1 - 2 min or until a sandy paste forms. Gradually whisk 200ml milk,the reserved starchy pasta water,and chicken stock mix into the roux,and cook for 4 - 5 min or until a smooth,thick sauce remains. Once thickened,stri through the grated cheddar and half the torn mozzarella. Season with a good grind of black pepper,and pinch of salt. Combine your panko breadcrumbs, remaining chopped garlic, dried oregano and tomato paste in a bowl with a drizzle of olive oil. Once the cheese sauce has thickened, add the macaroni and mix it all together. Transfer the to an oven - prof dish and top with the remaining torn mozzarella, sliced pepperoni and tomatoes breadcrumbs. Put the dish in the oven for 15 - 20 min, (190 C fan) until golden and bubbling.
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