Ingredients
- 2 cups milk
- 2 1/2 tablespoons unsalted butter, plus a little extra for greasing
- 3 1/2 tablespoons all purpose flour
- pinch of nutmeg
- salt and ground pepper
- 4 oz Gorgonzola cheese, crumbled
- 1 lb dried macaroni (we like whole wheat)
- 1/2 cup grated Parmesan cheese
Directions
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Warm milk in a saucepan over medium-low, turn off when warm and let stand.
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In another saucepan over low heat, combine butter and flour, vigorously stirring with a wooden spoon as the butter melts and flour is mixed in. Once butter is fully melted, cook and stir for 2 minutes longer. Then gradually add warm milk, stirring constantly. Mix fully before adding all milk. Cook stirring often until thickened, continue for about 3 minutes. Add nutmeg, salt and pepper to taste and stir in well. Remove from heat, but keep warm and covered.
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Bring a large pot of water full of salted water to a boil. Preheat oven to 350 F. Lightly grease a 6 × 12 baking dish or 4 individual baking dishes with butter.
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Add the macaroni to the boiling water and cook until about 1/2 way done, about 5 minutes. Drain and transfer to prepared baking dish. Add the warm sauce and Gorgonzola and stir gently. Sprinkle Parmesan on top.
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Bake until the top is golden, about 20 minutes.