Maccheroni and Cheese alla Bolognese

Method

1. Bring salted water to a boil.
2. Preheat the oven to 170 °C.
3. Cook the maccheroni pasta until al dente. Drain.
4. In a saucepan, melt the butter over medium heat.
5. Add the flour and stir to form a roux.
6. Gradually pour in the milk, whisking constantly.
7. Season with nutmeg and salt.
8. Cook until the béchamel thickens.
9. Butter a baking dish.
10. Cut the Parmigiano Reggiano into small pieces.
11. Spread a layer of pasta, then béchamel, then cheese.
12. Repeat layers.
13. Bake at 170 °C for 15–20 minutes until golden and bubbly.