Preboil the pasta just until al dente. Note: (This simply means firm to the bite and also the pack has instructions to the back.)

Make Béchamel by firstly making the roux. On a medium heat melt the butter and then whisk in the flour until smooth. All the milk, bay leaf, salt and black pepper.

Place another pan onto medium heat and sauté all the vegetables allowing the vegetables to really sweat and break down. Note: (Allowing vegetables to sauté brings out the flavour so it builds body to the dish.

Add pre-boiled pasta, add salt, black pepper and paprika and mix well.

Include Béchamel sauce, cheeses and mix making sure everything has been fully coated in the sauce.

In another pan melt butter, sauté garlic and parsley and allow to cook to 1 minute then add shrimp and cook for 5 minutes Note: (The shrimp will turn pink in colour when it is finished.)

Enjoy with Mac and cheese!