Preheat your oven to 200°C.

Start by cooking off your macaroni, in salted boiling water for 7 mins.

Drain, holding onto some of your pasta water as you’ll need it to help out with your cheese sauce later on.

Dice the onion and grate the Cheddar cheese. Preheat a large saucepan over medium heat.

Add the oil and onions to sweat in the pan with a big pinch of salt for 6-7 mins. Finely chop the garlic and toss into the pan with the thyme.

Once everything is translucent, add your flour and cook out for 2-3 mins. Now, start whisking while adding your milk slowly, until you have a thick, smooth sauce.

Now add your mustard and combine well. If your mix is still too stiff at this point add a bit of your pasta water and whisk until smooth. Coarsely grate the cheddar and add 350g to the sauce with the mayo and sugar.

Now add the pasta to your sauce and mix thoroughly. Pour into a baking tray and cover with the remaining 150g of Cheddar.

Bake in the oven for 30-45 mins until golden brown on top. Serve with a chopped green salad on the side.