Mac 'n' cheese with pimento peppers

Ingredients:

• 450 g of macaroni or other pasta of the same size
• 60 g butter
• 1 clove garlic, grated or finely chopped
• 1/4 cup grated or finely chopped onion
• 3 tbsp. premium flour
• 2 cups of milk at room temperature
• 1.5 tsp paprika, half a handful
• 1 teaspoon mustard powder
• 2 cups grated yellow extra-sharp cheddar
• 1 can (110g) canned chopped pimento peppers, drained

Preparation:

1. Bring a large pot of water to a boil. Season with salt, add the pasta, and cook until al dente.
2. Meanwhile, melt the butter in another saucepan over medium heat, add the garlic and onion, and cook until the onion is translucent and fragrant. Add the flour and cook for another minute. Stir in the milk and heat until thickened. Season with paprika, dry mustard, and black pepper to taste.
3. Stir in the cheese until melted. Drain the pasta and add it to the sauce along with the pimento. Serve immediately, or transfer the mac and cheese to a shallow dish and broil until crisp.