In a large, wide-based saucepan or shallow casserole dish, melt the butter over a medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.

Pour in the milk and stock. Add the garlic powder, onion powder, Dijon mustard, and smoked paprika (if using). Season with a good pinch of salt and a few grinds of black pepper.

Bring the liquid to a gentle simmer, stirring to combine everything.

Add the uncooked macaroni to the pot. Stir well to make sure it's fully submerged.

Let the mixture return to a gentle simmer. Reduce the heat to medium-low and cook for 12-15 minutes, or until the pasta is al dente. What works best for me is stirring every 2-3 minutes to prevent sticking and to encourage a creamy sauce. The liquid will reduce and thicken as the pasta cooks.

Once the pasta is cooked to your liking and most of the liquid has been absorbed, turn off the heat completely. This is a crucial step to prevent the cheese sauce from splitting.

Add the grated cheddar and Red Leicester to the pot. Stir continuously until the cheeses have completely melted into a smooth, glossy, and luscious sauce that clings to the pasta.

Taste and adjust the seasoning with more salt and pepper if needed. Let the mac and cheese sit for 2-3 minutes off the heat; it will thicken up even more as it cools slightly.

Serve immediately, garnished with a sprinkle of freshly chopped chives if you wish.