Bring a large pot of salted water to a boil over high heat. Add your choice of pasta and cook until al dente, about 8-10 minutes. Drain and set aside.

In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the flour and cook, stirring constantly for about 2 minutes until golden and bubbly.

Gradually pour in whole milk while whisking continuously. Cook for about 5-7 minutes until the sauce thickens and coats the back of a spoon.

Remove from heat and stir in shredded cheddar and grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.

Fold the cooked pasta into the cheese sauce, ensuring every piece is coated.

Preheat your oven to 375°F (190°C) and butter a casserole dish. Transfer the pasta and cheese mixture into the dish, smoothing the top.

Cut fresh mozzarella into ghost shapes and layer them over the top. Use sesame seeds or peppercorns as eyes.

Bake for 20-25 minutes until bubbly and golden brown.

Let it rest for a few minutes before serving, ensuring the mozzarella ghosts float atop each bowl.