Delicious baked pasta, where boiled pasta is baked with béchamel sauce and plenty of kaşar cheese until golden on top. With its creamy inside and crispy cheesy crust, it is a filling main course that kids love and that serves large gatherings.
Bring plenty of salted water to a boil and boil the pasta for two minutes less than the package time so it stays al dente. Drain and set aside.
Melt the butter in a pan and add the flour, roasting until fragrant. Gradually add the milk at room temperature, stirring constantly, and thicken until no lumps remain. Add salt, black pepper, and nutmeg. Note: adding cold milk all at once will cause the sauce to become lumpy.
Mix most of the drained pasta with the béchamel sauce. Spread it into the greased baking dish, drizzle the remaining sauce over the top, and sprinkle generously with grated kaşar cheese.
Bake in an oven preheated to 200°C (392°F) until the top is golden and the cheese has melted and browned. Let rest for a few minutes before serving.
Important: To make a lump-free béchamel sauce, add the milk little by little while stirring constantly. Contains gluten and dairy. Once baked, the pasta bake can be kept in the refrigerator for a few days and reheated in the oven until the top is golden again.
Adding a pinch of grated nutmeg to the béchamel gives the sauce a classic depth. Cooking the pasta al dente keeps it from getting too soft and falling apart while baking.
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