Bring a pot of lightly salted water to a boil. Cook elbow macaroni and few penne pasta in the boiling water, stirring occasionally until cooked through but firm to the bite. Drain and keep aside. Cut onion, green capsicum and thin slices of chicken sausage

Melt butter in a wok over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add Mozarella cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes.

Now add the boiled macaroni mixture and the fried veggies and sausage and toss gently and mix well. Serve hot and sprinkle chilli flakes, oregano and dill