What you need:
- 4 tbsp Butter
- 4 tbsp flour
- A dash of nutmeg
- Salt + Pepper
- 3 cups milk
- 6 cups grated cheese, about 3 8oz pieces (I like two cheddar and a swiss)
- 1 pound radiatore pasta
- 9×13 baking dish
What you can add:
I like adding slices of pickled peppers into the mac for a kick. You can also add small pieces of cooked bacon. Yum!
Preheat oven to 350 F
Get your pasta water going, and cook pasta al dente. Meanwhile, grate all the cheese. You will get about 6 cups, reserve 1 cup for the topping.
Then make a bechamel sauce (this is the secret to gooey mac):
In a large pot melt the butter over medium high. Add the flour and cook for 2-3 minutes until large bubbles form. Then gradually add 3 cups of milk into the sauce. Do this is half cup increments. When the sauce thickens enough that when you draw your spoon across the bottom of the pan and you can see the bottom, then it is time to add more milk.
Once you’ve created a nice thick bechamel sauce, add a dash of nutmeg and season. Take off heat and stir in the grated cheese. At this point your pasta should be ready! Add the pasta and stir to coat. Then fill your baking dish with the mixture and cover with a layer of the reserved cheese.
Bake for about 30-40 minutes until the cheese is bubbling and the top is golden. Serve warm!