1 lb large macaroni noodles
1 1/2 cubes of butter
1 medium onion
4-5 cloves of garlic
3 heaping T of flour
Pinch of nutmeg and cayenne pepper
1/2 tsp salt
1/2 tsp pepper
4 cups whole milk
2 pkgs. shredded Italian
3 slices bread (for bread crumbs on the top)
Shredded cheddar cheese (also for the top)
Prepare needles ahead of time. Undercook the noodles a bit as they will continue to cook during baking. Rinse noodles with cold water and set aside in a covered container. Put one cube of butter into large pot and melt; add onion and garlic and sauté until it is translucent. Mix together flour, nutmeg, cayenne, salt and pepper together and add to the butter mixture. Whisk it in and let it cook for about 2 minutes. While stirring, add the milk slowly. The mixture should get thick. After it’s thick, mix in the packaged cheese. If it gets too thick, add more milk. Add pasta, pour in casserole dish, sprinkle with cheese and bread crumbs. Bake at 350 for 30 minutes.
*Can also be done in a dutch oven.