Summary

Ingredients

• 20 g butter
• 2 tablespoon flour
• 4 garlic clove (s)
• 2 bay leaves
• 500 ml milk
• 300 g croissant noodles
• 4 tomato (s)
• 100 g Gouda
• 50 g parmesan cheese
• salt and pepper
• nutmeg
• Worcestershire sauce
• thyme
• parsley

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Instructions

1. Melt the butter in a saucepan and froth it, add the flour and the garlic, which is cut into slices. Stir constantly and sweat for a few minutes until everything has combined to form a smooth paste and the garlic is golden yellow. Add the bay leaves, pour in the milk and stir everything until smooth, season with salt and pepper and simmer for a few minutes while stirring. Remove the bay leaves.
2. Cook the pasta in plenty of salted water until al dente and drain. Preheat the oven to 200 degrees. Grease a suitable baking dish.
3. Dice tomatoes, season with plenty of salt and pepper, mix with fresh thyme and parsley to taste.
4. Pour the tomatoes, sauce and three quarters of the cheese over the pasta, mix everything well and season to taste with a little nutmeg and Worcestershire sauce. Pour into the tin, sprinkle with the rest of the cheese and bake for about 30 minutes until the sauce bubbles and the cheese is golden yellow.
5. A green salad tastes good with it.