- 45g butter
- 3 heaped tablespoons plain flour
- 1o cloves garlic, peeled and finely sliced
- 6 bay leaves
- 1 litre semi-skimmed milk
- 600g dried macaroni
- 150g cheddar cheese, freshly grated
- 100g parmesan cheese. freshly grated
- a few sprigs fresh tyhme, leaves pickd
- 2 splashes Worcestershire sauce, optional
- 1 grating nutmeg, optional
- In a large pan bring salted water on the boil.
- Melt the butter in a large ovenproof saucepan over a low heat, add the flows and turn the heat up to medium, stirring all the time, until you get a paste – this is your roux.
- Add all the sliced garlic, Keep cooking and stirring until golden and the garlic is nice and sticky.
- Add the bay leaves and slowly whisk to the boil, them leave it on a low heat to simmer, stirring occasionally. Preheat your oven to 220℃ / 425℉ / Gas 7.
- Add the pasta to the pan of boiling salted water and cook according to the packet instructions.
- Drain the pasta and add it immediately to the sauce. Give it a good stir and take the pan off the heat. Stir in your grated cheeses, a little Worcestershire sauce and a little grating or two of nutmeg. You want it to be slightly too wet because it will thicken up again in the oven, so add a splash of water if needed.
- Transfer it to a deep earthenware dish. Bake it for 30 minutes in the oven, until golden, bubbling, crispy and delicious.