In a medium saucepan heat the garlic and butter over medium low heat.. Don't burn the garlic. Let it hang out for a a minute or too to get that garlic butter get yummy! Next sprinkle in your flour. Get out that wisk and incorporate that flour. It should look like a golden colored paste.

Get out that wisk and incorporate that flour. It should look like a golden colored paste.

Next, slowly add your warm milk. The milk has to be warm or you will get lumps. Not good. Wisk as you pour. Again- we don't want any lumps. You can fish out your garlic now if you like, or just leave it in!

Once you have worked out the lumps, keep this at the medium low temperature while you cook you pasta. Stir occasionally. It should start to thicken up. If it isn't, raise the temperature a little. If you find the sauce is getting to thick, thin it with a little chicken broth or stock until it gets to the right consistency. You'll know it when you see it! Add you salt and pepper now.

In the last few minutes of cooking your pasta, add the Parmesan cheese to the sauce and mix well. If the sauce is too thick add some of the pasta cooking water. Taste for seasoning.

Pour the sauce over your pasta.

Toss to coat the pasta.

Serve with extra Parmesan cheese!