Begin as usual with your finely diced onion softening in butter on medium high heat. Add your smashed garlic and heat through. Add your flour and heat without browning. Add milk and stirring to blend until it comes to a gentle simmer and thickens. Add your Canadian sharp cheddar and stir to melt. Remove from heat and season with salt pepper, Keens dry mustard and a bit or Worcestershire sauce. Taste and adjust. Pour over your cooked Farfalle and throw in your fresher chopped chives and blend.
A note about Macaroni (pasta of choice) and Cheese dishes – they’re traditionally baked after assembly with a sprinkling of crushed cracker and butter and perhaps parsley mixture on top. This baking process forms up the dish and creates a crispy top layer that people love. I’m torn between doing baking for the crispy top and serving it freshly mixed into its creamy, cheesy sauce because, well, like I said – creamy! Enjoy this however you like it most.