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All-purpose flour.

Whole milk.

Cracked black pepper.

Table salt.

Ground nutmeg.


Soft salted butter.

Shredded cheddar cheese.


First step:

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”.

Second step:

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.

Third step:

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.

Fourth step:

And, once you’ve added it to the spaghetti, it’s ready to serve!

Fifth step:

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!

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