1 garlic clove crushed
few sprigs of time leaves stripped and stalks discarded
1 heaped tbs flour
salt and pepper
250g Cathedral City spreadable cheddar cheese
Preparation Time: 15 minutes
Cooking Time: 25 - 30 minutes
1 Pre heat oven to 200/ fan 180C/gas 6.
2 Fill a large pan with water, add salt and bring to the boil while you make the sauce.
3 Add the butter to a deep pan and melt on a medium heat. Once bubbling, add the crushed garlic and thyme leaves and fry for 1 minute.
4 Mix in the flour and then add the milk a little at a time, whisking constantly until smooth.
5 Season to taste then add the spreadable Cathedral City cheddar and whisk in to the mix.
6 Toss the pasta in to the boiling water and cook according to packet instructions.
7 Pour the pasta into the cheese sauce and mix everything together.
8 Tip in to a deep 20cm squared oven proof dish and bake for 25- 30 minutes until the top is crispy and golden.
9 Serve straight away with lots of fresh green salad.
Recipe courtesy of Cathedral City