![]() ![]() Bake it for 30 minutes in the oven, until golden, bubbling, crispy and delicious. If you’ve made your sauce in an ovenproof casserole-type pan, leave everything in there if not, transfer it to a deep earthenware dish.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. Now work on the flavour – taste it and season it until it’s hitting the right spot. A little Worcestershire sauce added now is nice, and so is a little grating or two of nutmeg. Stir in your grated cheeses, chopped tomatoes and pick in half of the thyme leaves. Give it a good stir and take the pan off the heat. Drain the pasta and add it immediately to the sauce.Meanwhile, roughly chop the tomatoes on a board and season them well with sea salt and black pepper. Add the pasta to the pan of boiling salted water and cook according to the packet instructions. ![]() Bring the mixture to the boil, then leave it on a low heat to simmer and tick away, stirring occasionally. ![]() Add the bay leaves and slowly whisk in the milk a little at a time to ensure you get a nice smooth sauce.Keep cooking and stirring until golden and the garlic is nice and sticky. Add all the sliced garlic – don’t worry about the amount because each slice will caramelise like toffee in the roux.Melt the butter in a large ovenproof saucepan over a low heat, then add the flour and turn the heat up to medium, stirring all the time, until you get a paste – this is your roux. Get a large pan of salted water on the boil. ![]()
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