A comforting British classic made by mixing cooked pasta with cheddar béchamel and baking it until bubbling on top. It is delicious even when cold and packs easily in a lunchbox.
Cook the pasta in salted water for 2 minutes less than the package directions, then drain.
Melt the butter, add the flour, and cook for 1 minute. Gradually whisk in the milk and cook for 8 minutes, stirring constantly, until thickened. Stir in most of the cheddar until melted, then season with salt.
Mix the drained pasta with the sauce and transfer to a baking dish. Sprinkle the remaining cheddar on top. Bake in an oven preheated to 190°C / 375°F for 45 minutes, until bubbling and deep golden on top.
Whisk the béchamel continuously as it cooks to prevent lumps. If you take the dish out too early, the top will not bubble; wait until it turns deep golden. Allergen: Contains wheat (gluten), milk, and dairy (béchamel and cheddar).
Fırınlamadan önce tepsiyi bir gün önceden hazırlayıp buzdolabında bekletsem 45 dakikalık pişirme süresi değişir mi, yoksa 190 derecede birkaç dakika mı uzatmam gerekir, üstü yine de kabarcıklanır mı merak ediyorum.
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