Preheat oven to 350 degrees and spray a 9x13 dish with nonstick cooking spray. Set aside.

In a large pot, boil water and cook noodles according to package instructions. Drain noodles when done, and leave noodles in strainer.

While noodles are draining, turn the stove back on to medium heat and add the butter and garlic to the same pot you cooked the noodles in. Cook, stirring often, for about a minute or two, until the butter is melted.

Add the cream and salt and stir. Cook for another minute or two, just to warm up the cream, and then turn off the stove.

Pour the drained noodles into the pot and mix well. Make sure all the noodles are covered in sauce, then pour them into the 9x13 dish and spread evenly.

Crumble the queso fresco and sprinkle about half on top of the noodles. (Save the rest for topping later.)

Lay about 8-10 bay leaves on top of the cheese, and gently mix everything to combine.

Once mixed, sprinkle the rest of the cheese on top and place it in the oven for about 20-25 minute. Enjoy!