Rotini is great for this recipe because its shape holds the maximum amount of sauce. Boil the pasta in salted water just to al dente. You almost want to under cook the pasta a little at this stage because it will continue to cook in the oven later. Drain the pasta very well. You can toss it in a teaspoon of butter to prevent it sticking together if you like.

Combine the milk and cream and scald them almost to the boiling point in a small saucepan or in the microwave oven. It is important for the liquid to be very hot so that the sauce will thicken quickly.

In a medium sized saucepan, melt the butter over medium low heat and add the flour and white pepper.

Cook together until it starts to get foamy, then add the garlic and stir for only 30 seconds or so. you don't want to brown the garlic at all, just soften it a little.

Whisking constantly, slowly pour in scalded milk & cream in three portions. when the sauce shows signs of thickening, quickly add the next portion. When the last portion has been added continue to cook for 2 more minutes stirring constantly. The sauce will be a thin white sauce at this stage.

A little at a time, sprinkle in the finely grated Parmesan cheese. whisking constantly until all the cheese has melted and the sauce is smooth.

Preheat oven to 350 degrees F.

Lightly grease an 8 to 10 cup baking dish with butter. Add half of the cooked pasta to the dish. Pour on half of the sauce and sprinkle with half of the mozzarella cheese. Repeat the layers of pasta and sauce and sprinkle the remaining mozzarella on top.

Bake at 350 degrees F for 45 minutes to an hour or until the sauce is bubbling and the top just starts to lightly brown.

Serve as a great side dish or with a simple mixed salad as a complete meal.