John Myers
Ingredients for 4 servings:
- 20 g butter
- 2 tbsp flour
- 4 garlic cloves
- 2 bay leaves
- 500 ml milk
- 4 tomatoes
- Thyme
- Parsley
- 300 g pasta shells
- 100g Gouda
- 50 g Parmesan
- salt and pepper
- nutmeg
- Worcestershire sauce
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes
Melt the butter in a saucepan and foam, add the flour and the sliced garlic. Stir the roux continuously and sauté for a few minutes until everything has combined into a smooth paste and the garlic is golden yellow. Add the bay leaves, pour in the milk and stir until smooth. Season with salt and pepper, and continue to simmer for a few minutes while stirring. Remove the bay leaves. Cook the pasta in plenty of salted water until al dente and drain. Preheat the oven to 200°C (top/bottom heat). Grease a suitable baking dish. Dice the tomatoes, season generously with salt and pepper, and mix with fresh thyme and parsley to taste. 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 the mixture into the dish, sprinkle with the remaining cheese, and bake for about 30 minutes, until the sauce is bubbling and the cheese is golden yellow. Serve with a green salad.
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