|Even I can't|
Cook about 375g (3/4 lb) of spaghetti until al dente (slightly firm to the bite).
2 c milk
8-9 cloves garlic
1 lb. mozarella cheese (can sub cheddar, etc).
Finely mince the cloves of garlice (you can use a garlic press for this, or see instructions on the classic manual method). Place a medium sauce pan on med-low heat, add the milk, crushed, minced garlic, and cheese. Heat to melt the cheese. Place cooked spaghetti in an oven-safe glass or ceramic casserole dish, and mix in the sauce. Bake at 350F for 30 minutes, until the cheese is all melty and bubbly, and the top layer of pasta is crisp and has taken on color (brown is good, bits of black is ok).