Boil your macaroni 2-3 minutes less than the recommended cooking time on the package.

Save 1-2 dl of the boiling water just in case.

Melt the butter in a heavy-bottomed pot over medium-high heat.

Add the flour while stirring until you have a solid and uniform "flour ball."

Add about 1 dl of milk at a time while stirring vigorously until all the flour lumps are gone.

When you have no more flour left, add the cream.

Let it boil for at least 5 minutes to cook out the flour taste from the sauce.

Add grated cheddar and grated mozzarella and stir it well into the sauce. Do not use all the cheese; save some to sprinkle on top before putting it in the oven.

Season with salt and pepper to taste, and it is now ready.

Pour your macaroni twists into a baking dish and pour the cheese sauce over.

It should cover your pasta. If it doesn’t, add the rest of the boiling water from the pasta to the dish to cover it. You can also add a bit of cream if needed. Stir gently in the dish so that it is evenly distributed.

Sprinkle the rest of the cheese on top of the dish.

Bake the dish in the oven for about 15-20 minutes at 200 degrees Celsius (392 degrees Fahrenheit) with fan.

The dish should be golden on top.

Serve the dish by itself or as a side to, for example, brisket, spareribs, or hot wings.