Mac and Cheese

Method

1. Bring a large pot of salted water to a boil. Cook the macaroni for 4 minutes (less than package time) so they remain al dente after baking. Drain and toss with a little olive oil to prevent sticking.
2. In a saucepan, melt butter over medium heat. Add flour and stir to form a roux. Cook for 1-2 minutes without browning.
3. Gradually whisk in hot chicken broth (1 liter). Continue whisking until the béchamel thickens and is smooth. Season with salt and freshly grated nutmeg.
4. Grate the cheddar, gruyère, and aged Friulian cheese (or substitute with Parmesan). Also have some spreadable cream cheese (like Philadelphia) ready.
5. In a large pan, combine the béchamel with all the grated cheeses and the spreadable cheese. Stir over low heat until the cheeses are completely melted and the sauce is smooth.
6. Add the drained pasta to the cheese sauce and mix well to coat evenly.
7. Transfer the pasta mixture to a buttered baking dish (preferably copper or similar). Level the top.
8. Prepare the breadcrumb topping: in a small pan, heat olive oil with a couple of crushed garlic cloves. Add breadcrumbs and toast until golden and fragrant. Remove the garlic cloves.
9. Spread the breadcrumbs evenly over the pasta. Optionally, sprinkle a little extra grated cheese on top.
10. Bake in a preheated oven at 180°C (ventilated) for 10 minutes. Then increase the temperature to 195-200°C and bake for another 10-15 minutes until the top is golden and crispy.
11. Let rest for a few minutes before serving. Enjoy hot.