A few sprigs of thyme, leaves stripped and stalks discarded
1 tbsp flour
Salt and pepper
250g Cathedral City Mature
20x20cm oven proof dish
What you do...
Pre heat oven to 350F/180C/Gas 6
Fill a large pan with water, add salt and bring to the boil.
Add the butter to a deep pan and melt on a medium heat. When bubbling, add the garlic and cook for 1 minute. Add the thyme and fry for 1 minute, then toss in the flour. Mix everything together then add the milk a little at a time, whisking until smooth. Season with salt and pepper. Add Cathedral City Mature and whisk into the mix.
Toss the pasta into the boiling water and cook according to packet instructions. Once cooked, drain and pour the pasta into the cheese sauce and stir.
Tip everything into the oven dish and bake for 25-30 minutes until the top is crispy and golden. Serve straight away with a fresh green salad.