After all the milk has been added, continue to whisk until the sauce thickens and is bubbling gently (2 mins).Make sure you completely incorporate the liquid before adding the next. Return the saucepan to a medium heat, then while whisking steadily, ladle the hot milk into the roux, a cupful at a time.
Whisk the flour into the butter off the heat and continue until smooth and a pale ‘roux’ has formed. In another Saucepan, melt the butter over medium heat. 
In a medium saucepan, bring the milk to a foamy boil, then reduce heat to low and keep warm. Rub a 26-30cm baking dish or individual dishes with the cloves of garlic. 40g Stichelton or Colston Basset Stilton, gratedĤ0g good Cheddar (we use Montgomery’s), gratedĪ pinch each of sea salt, white pepper and ground nutmegġ50g Danish mozzarella (or similar), diced
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