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Place the macaroni in a pan of boiling, salted water. Bring to the boil and simmer for around 10 minutes or until soft.
Cut the chippolates into 1cm pieces, straight into a hot, oiled pan.
Fry for 5 minutes until cooked through.
Add in the butter and paprika and stir until melted.
Stir in the flour on the heat until the mixture is pale and bubbling.
Slowly add the milk a little at a time, bringing it back to the boil and stirring continuously until it thickens. Keep doing this until the milk is used up.
Stir in the grated cheese, chopped chives and maple syrup. Season with salt and pepper and stir until the cheese has melted.
Stir in the drained pasta and divide between 4 large mugs.
Top each one with grated cheese.
Grill for 5 minutes until golden brown and crisp, serve Garlic Flatbread!
Place the ovenproof mugs at the bottom of the oven, far from the grill and heat gently