Homemade Mac and Cheese

So I will be trying this recipe again tomorrow evening, but had great success a few weeks ago, so it has been requested that I do an encore.

Ingredients
8 ounces pasta (gluten free, the quinoa stuff is excellent)
1 3/4 cups of milk (we use low fat)
3 tablespoons of flour (gluten free)
1/2 tsp garlic powder (or more if you love garlic, or just chop up some cloves)
1/2 tspn of salt
1/4 tspn ground pepper
1 cup shredded extra sharp cheddar
1/4 cup shredded parmesan
1 tspn dijon mustard
Bacon or prosciutto crumbles/cubes
Taragon chopped

Cook pasta (I'm not going to question anyone's culinary abilities by explaining how)
Heat 1 1/2 cups of milk in a large pot, medium high, until it simmers.
Whisk the other 1/4 cups, plus all the flour, garlic, salt and pepper in a small bowl.
Add the flour mixture to the big pot, returning mixture to a simmer again, whisking constantly for a few minutes until its a little thicker.
Remove from the heat and whisk in the cheeses and mustard until everything is mixed and melted.
Drain the past and mix with the sauce and bacon.prosciutto.
Toss a little of the taragon on top the mac and cheese when serving.

Note - It is pretty easy to see where the cheese mixture is going, and if you want to add some more cheese, or salt or mustard to enhance the flavor in a particular direction.

Round 2, tomorrow night.