Brush bugs generously with melted butter & garlic, season with salt & pepper.
Put bugs on a baking tray and part cook in a preheated oven at 220 degrees, on grill setting for 3 minutes (do not fully cook at this stage), set aside.
Using a non-stick pot, melt 50gm butter, add flour and mix continuously.
Combine milk and cream, then gradually add to flour and butter mix while stirring continuously to ensure white sauce is smooth.
Add grated cheese to the sauce.
Spoon mornay sauce on top of bugs and sprinkle with chives.
Put back in the grill and cook until sauce is golden brown.