Heat pan with butter, sauté garlic until lightly brown, toss in bread crumb, season with salt and black pepper. Toast bead crumb until golden brown, add in dried parsley and parmesan cheese, toss well, set aside.
Sauté onion until translucent, season with salt and black pepper, add in chicken stock and bring to boil.
Lower down the heat, add corn flour with cheddar and parmesan, stir slightly, turn off heat, wrap, set aside and keep warm.
Heat pan with butter, sauté mushroom and garlic until fragrant, add sundried tomato, season with salt and pepper, set aside.
Boil macaroni until cooked according to packaging instruction, add into cheese sauce, heat up slightly, add soft cream cheese and chopped chive and mushrooms. Mix well.
Serve in bowl, topped with toasted bread crumbs. Garnish with more chopped chive and grated parmesan to your liking. Enjoy!