Macaroni / maccheroni in béchamel sauce

Ingredients for 2 servings:

• 75 g butter
• 3 tbsp, str. Flour, e.g. B. spelled flour
• 500 ml whole milk, 3.5% fat
• e.g. salt and pepper
• n. B. Nutmeg
• 200 g macaroni

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Great with meatballs, as a vegetarian option or when you’re feeling a bit crunchy at the end of the month

First, break the pasta into small pieces, about 4 times per pasta. Cook the pasta, but for 1 minute less than the instructions call for. Meanwhile, melt the butter in a saucepan. When it’s liquid, quickly stir in the flour with a whisk to avoid lumps. Let the flour brown slightly. While stirring constantly, add the milk. Season to taste with salt, pepper, and freshly grated nutmeg. The mixture should have a creamy consistency. If the mixture is too liquid, add more flour while stirring constantly, or milk if it’s too thick. Add the pasta and simmer in the liquid for 1-2 minutes. Tastes great with meatballs, but also works as a standalone vegetarian version. The béchamel sauce can also be used to make lasagna or moussaka. It also goes well with vegetables such as cauliflower or kohlrabi.