- Pasta – 1 cup
- Chopped Garlic – 1 heaped tbsp
- Flour – 1 tbsp
- Butter – 1 tbsp
- Bay leaf – 1
- Tomato – 2, chopped
- Dried Basil – 1 tsp
- Cheese ( Mozzarella, Gouda)
Get a large pan of salted water on the boil. Add the pasta to the pan of boiling salted water and cook according to the packet instructions. Drain and keep aside.
Melt the butter in a pan over a low heat, then add the flour and turn the heat up to medium, stirring all the time, until you get a paste. Add all the sliced garlic. Keep cooking and stirring until golden. Add the bay leaves and slowly add in the milk a little at a time to ensure you get a nice smooth sauce. Bring the mixture to the boil, then leave it on a low heat to simmer, stirring occasionally.
Roughly chop the tomatoes on a board and season them well with salt and pepper. Grate the cheese.
Add the pasta to the sauce. Give it a good stir and take the pan off the heat. Stir in your grated cheeses, chopped tomatoes and basil leaves.
Season well, it should be a bit wet, since it will go to the oven and will dry up. So add a little water if required. Transfer in a ovenproof dish. Preheat the oven at 180 degree C.
Bake it in the preheated oven for 30 minutes, until golden, bubbling and delicious.