250 g Penne pasta
1 Tbsp oil
500 g Boerewors, cut into bite-sized chunks
½ Red onion, finely chopped
1 Tbsp crushed Garlic
2 Tbsp Butter
2 Tbsp Flour
2 cups Milk
1½ cups grated Mozzarella cheese
1 Tbsp Seven Colours Grill SeasoningTM
1 Tbsp chopped Sun-dried tomatoes
1 Tbsp chopped fresh Parsley
½ cup grated Cheddar cheese


Cook the pasta according to the packet instructions. Drain and set aside. 
Heat the oil in a large saucepan over medium heat. Fry the boerewors until cooked, about 5 minutes each side,then set aside.
In the same pan, fry the onion and garlic until translucent. Add the butter and leave to melt. Mix in the flour. Slowly pour in the milk, stirring constantly. Cook on a low heat until the sauce starts to thicken, then add a third of the mozzarella and the Seven Colours Grill SeasoningTM. Whisk until completely melted and smooth. 
Reduce the heat further, and add the cooked pasta, cooked boerewors, sun-dried tomatoes and parsley. Mix well. 
Sprinkle the rest of the Mozzarella and the Cheddar cheese on top. Cover with a lid and cook for 10 minutes.