Cook the Macaroni: Bring a large pot of salted water to a boil. Add 200g of macaroni and cook according to the package instructions until al dente. This usually takes about 7-9 minutes.

Drain the macaroni, but reserve a small cup of the pasta water for later use. This starchy water will help you adjust the consistency of the sauce.

Prepare the Sauce: Heat a splash of vegetable oil in a skillet over medium heat. Add 1 finely chopped onion and sauté for 2-3 minutes until the onion becomes translucent.

Add 3 minced garlic cloves and cook for an additional 1-2 minutes until the garlic is fragrant.

Stir in 3 tablespoons of tomato paste, 1 teaspoon of salt, 1 teaspoon of sugar, 1 teaspoon of paprika, and black pepper to taste. Mix well and let the flavors combine for about 2 minutes. If the mixture seems too thick, add a bit of the reserved pasta water to adjust the consistency.

Add Creaminess: Lower the heat to medium-low and pour in 50 ml of milk and 60 ml of cream. Stir gently to combine.

Add a knob of butter for extra richness and continue to stir until melted.

Gradually add 150g of grated cheese, stirring constantly until the cheese is fully melted and the sauce is smooth. If you prefer an extra gooey texture, you can add more cheddar cheese at this stage.

Combine Pasta and Sauce: Add the cooked macaroni to the skillet with the sauce. Mix thoroughly to coat each piece of macaroni evenly with the creamy, cheesy sauce. Make sure all the pasta is well-covered with the sauce.

Garnish and Serve: Sprinkle freshly chopped parsley over the top for a burst of color and a fresh flavor contrast.

Serve hot and enjoy the creamy, cheesy, comforting goodness!