This dish combines boiled egg noodles with a creamy sauce, then bakes them under grated cheese. The key is that the noodles continue cooking in the oven: if they are fully cooked in the pot, they will turn mushy in the casserole. Boil them for 2 minutes less than usual and let them finish cooking in the oven.
Preheat the oven to 190°C / 375°F. Salt 2,500 ml of water and bring it to a boil in a large pot.
Add the noodles to the boiling water and cook for 6 minutes. Drain them while still undercooked, with a thin white line in the center. They will cook for 2 minutes more in the oven.
Melt the butter in a pot, add the flour, and cook over low heat for 2 minutes, until the raw flour smell is gone. Gradually whisk in the milk, adding a little at a time. Cook, stirring, until the sauce coats the back of a spoon. Season with salt and black pepper.
Toss the drained noodles with the sauce and stir in half the cheese. Pour into a greased baking dish and smooth the top. Sprinkle with the remaining cheese and the thyme.
Bake at 190°C / 375°F for 25 minutes, until the top is browned in spots. It is ready when the edges bubble and the center still jiggles slightly.
Let the casserole rest for 10 minutes after baking; this inactive time allows the sauce to settle, and slices cut while hot will fall apart. Grate the cheese ahead and keep it chilled; cold shreds melt more slowly on top and brown better.
Erişteyi eksik haşlama adımı önemli, tam haşlayınca fırında dağıldı. Beşameli de biraz akışkan bırakmak gerekiyor, erişte fırında su çekiyor. Kaşarın yarısını harca karıştırıp yarısını üste serptim, hepsini üste koyunca içi kuru kalıyor.
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