Cracked black pepper.
Soft salted butter.
Shredded cheddar cheese.
To start, you need to cook the macaroni according to the package instructions, and just keep in mind that it is preferable if the pasta is ”al dente”.
Next, in the meanwhile, prepare a traditional béchamel sauce; just melt the butter, and add in the flour, whole milk, table salt, and cracked black pepper, finally the nutmeg, and stir well until everything is incorporated.
If you want to use finely grated cheese, you may add it to the sauce as soon as it has through cooking and stir until it is fully melted and evenly distributed throughout.
And, once you’ve added it to the spaghetti, it’s ready to serve!
Alternatively, you may spoon the pasta into a gratin dish, fill with sauce, and top with an extra 25 g of cheese. In this scenario, the meal must be baked at 180 degrees Celsius for 30 minutes before serving. Take pleasure in your lunch!