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Preheat oven to 180°C/350°F.
Pasta - Boil water with 1 tbsp salt. Add pasta, bring back up to boil then cook per packet directions MINUS 2 minutes. Should be just cooked, still slightly firm in middle. Drain, return to pot.
Heat half butter & 1 tbsp oil in a large pot over high heat. Stir in garlic for 10 seconds, then cook your raw meat and vegetables with a sprinkle of salt and pepper. Meat must be fully cooked - will not cook further in oven.
Add remaining butter, melt. Mix in flour, then follow Creamy Sauce step 2 onwards.
Start here if you have NO COOK Add Ins (like canned tuna): Melt butter in large saucepan over medium heat. Add garlic and stir for 10 seconds, then stir in flour.
While mixing, gradually pour in about ⅓ of the milk. Once the flour-butter mixture is incorporated into the milk, pour in remaining milk and mix.
Add remaining milk, stock powder, parmesan, pepper and herbs (if using) and mix. When the milk starts to heat up, mix constantly to make sure the white sauce doesn’t catch on the base.
After 4 - 5 minutes, the sauce should be thick enough that you can draw a path across the back of a spoon.
Return cooked pasta into pot. Mix with sauce and no-cook Add Ins.
Spread in large casserole dish, top with cheese and bake 25 minutes until golden and bubbly. Serve!