Boiled pasta baked with béchamel sauce and plenty of Turkish melting cheese until golden on top. With a creamy center and crisp, cheesy crust, this hearty main dish is a crowd-pleaser for family meals.
Bring a large pot of well-salted water to a boil. Cook the pasta until al dente, 2 minutes less than the package directions. Drain and set aside.
Melt the butter in a pan and add the flour. Cook until fragrant. Gradually add the room-temperature milk, stirring constantly, until thick and smooth. Stir in the salt, black pepper, and nutmeg. If you add cold milk all at once, the sauce may become lumpy.
Mix most of the drained pasta with the béchamel. Spread it in a greased baking dish, spoon the remaining sauce over the top, and scatter generously with grated Turkish melting cheese.
Bake in an oven preheated to 200°C / 390°F until the top is golden and the cheese has melted and browned. Let stand for a few minutes before serving.
To keep the béchamel smooth, add the milk gradually while stirring constantly. Contains gluten and dairy. Refrigerate leftovers for a few days, then reheat in the oven until the top is golden again.
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