1 (12? 14? 16?) oz pkg. extra wide egg noodles
2 tbsp butter
2 large garlic cloves, crushed
2 tbsp flour
1 cup milk
1 cup finely shredded cheese (I use a cheddar/jack combo)
1 tbsp. worcestershire
salt and pepper (I use lots of both)
Boil noodles according to package directions. Drain.
While noodles are draining, melt butter in the pot on low heat, along with crushed garlic. Whisk in flour until well blended. Gradually add milk, whisking until well blended. Gradually heat the mixture to a simmer, whisking often. Simmer until sauce begins to thicken. Gradually add cheese, stirring until melted. Add worcestershire, salt, and pepper, and continue to stir until the sauce is thickened and well blended.
Pour sauce over noodles and stir to combine. Eat eat eat!