Preheat your oven to 180°C/350°F.

Bring a large pot of water to a boil. Add a generous pinch of salt for flavor. Once the water is boiling, add your pasta and cook for 8-10 minutes, or until al dente.

While the pasta is cooking, start on your sauce. In a separate pot, melt unsalted butter over low heat. Add in the grated garlic and cook until fragrant. Sprinkle in the flour, stirring constantly for a few seconds until the mixture is well combined.

Remove the pot from the heat. Gradually pour in a third of the milk, stirring continuously until the mixture is smooth. Repeat this process with the remaining milk. Return the pot to the heat, then add the cream, salt, paprika, onion powder, mixed herbs, and mustard (if using). Stir well to combine.

Allow the sauce to cook for 5-8 minutes, stirring occasionally, until it begins to thicken.

Remove the pot from the heat once more and stir in half of the grated mozzarella, cheddar, and red Leicester cheese until fully melted and combined.

Once the pasta is cooked, drain it well. Pour the creamy cheese sauce over the pasta, stirring well to ensure every piece is coated.

Spoon half of the pasta into a baking dish. Sprinkle a layer of the remaining three cheeses over the top, then add the rest of the pasta. Finish with a final layer of cheese.

Place the dish in your preheated oven and bake for 20-25 minutes, or until the cheese is golden and bubbly.

Serve this delicious golden three-cheese pasta hot, with a side of grilled chicken or steamed broccoli. Garnish with fresh chives for a pop of color and extra flavor.