Cooking time: Approximately 30 minutes

1. Preheat oven to 200°C / 400°F. Bring a large pot of water to a boil; season with salt.
2. Sauté garlic with olive oil in a large skillet over medium heat for 1-2 minutes. Add milk and bring to a simmer.
3. Combine cornstarch with water in a small mixing bowl; stir until a smooth paste forms to make slurry.
4. Add slurry to the simmering milk; cook for an additional 3-4 minutes.
5. Dice provolone, fontina and asiago cheeses; add to the sauce; stir to combine.
6. Meanwhile, cook pasta in half the recommended cooking time than package directions. Drain pasta and toss it in a large mixing bowl with cheese sauce and parsley.
7. Place pasta with sauce in a greased 33 x 23 cm / 13"x9" casserole dish and top with Parmigiano Reggiano.
8. Cover with foil and bake for 10 minutes.
9. Remove foil and broil for an additional 3-4 minutes.
10. Remove from oven and cool for 10 minutes before serving.