BÉCHAMEL SAUCE
4 Tbsp. of Unsalted Butter
4 Heaping Tbsp. Flour
4 cups of Warm Milk
1 cup or a half-ounce of shredded Akkawi Cheese or Gruyere cheese, (Akkawi and Gruyere Cheese melts when mixed with the hot white sauce)
Pinch of Nutmeg
Salt to taste
250g Spaghetti, half pack of Barilla brand
1 cup of fine grounded Breadcrumbs
PREPARING THE SPAGHETTI
In a large pot, bring to boil 6 quarts of salted water. Add the spaghetti and cook until done. Drain and cool under cold water then set aside.
WHITE SAUCE
Place a medium pot on your stove-top over medium heat and add the butter. As soon as it melts, add the flour and stir for a minute with a wooden spoon. Now add the warm milk gradually, stirring all along the way. Keep stirring until the mixture thickens to a creamy consistency. Add salt, nutmeg, and one cup of shredded cheese, stir and set aside.
METHOD
Coat a baking dish with butter and sprinkle with finely grounded breadcrumbs.
(Breadcrumbs are perfect for coating. Breadcrumbs make the baking tastier and yummy…when it combines and absorbs the butter. So, get generous with the breadcrumbs on the bottom of the pan and on the top).
Now pour the pasta into the béchamel sauce, gently combine them together, then pour the mixture into the baking dish and sprinkle the top with the fine grounded breadcrumbs. Dot the top with diced butter and bake in the oven for 30 minutes or until bubbling and the top seems golden brown.
Serve with your choice of salad.
