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Start by boiling a pot of salted water and add the macaroni in. Cook until al dente, strain, and set aside.
Mince the garlic and sun dried tomatoes.
To a pot add the butter and sun dried tomato oil in on medium heat. Add the minced garlic and sun dried tomatoes. Cook for a couple minutes until fragrant.
Next add the flour and mix with a whisk until combined. Cook another 1-2 minutes before pouring in the chicken stock while stirring.
Bring the sauce to a gentle simmer and add in the heavy cream, milk, Italian seasoning, and red pepper flakes. Stir well and bring sauce back to a simmer and cook until it thickens slightly.
Meanwhile grate your cheddar cheese and parmesan.
Shut off the heat on the sauce and stir in the grated cheeses. Make sure the sauce is not boiling to prevent splitting.
Once the cheese is melted taste test and adjust with salt & pepper as needed. Once satisfied, add the cooked macaroni back to the sauce and fold together.
Add some fresh parsley for topping and enjoy!