Ingredients for 4 servings:

10 oz Macaroni Pasta Di Martino

7 oz Cheddar Cheese

2 oz Butter

1,4 oz Flour 00

27 oz Milk

1,7 oz Parmigiano

Nutmeg to taste

Salt and black pepper to taste

Bread crumbs to taste

Directions:

Cut the cheddar into very small pieces. In a saucepan mix butter and flour, cooking and stirring over low heat so that the mix becomes a homogeneous and creamy mixture. Meanwhile, heat the milk and add it to the mixture, bringing everything to a boil. Add the cheddar, the grated Parmigiano, nutmeg, salt and pepper. Continuing to mix, little by little, a creamy sauce will come out very similar to béchamel which will be used to dress the pasta. Cook Macaroni very “al dente”, place it in a still steaming bowl and mix it with the freshly obtained cream cheese. At this point butter a baking dish, sprinkle it with breadcrumbs and pour the pasta mixed with the sauce, to cook it again, together with a new sprinkling of grated Parmigiano in the oven. The ideal is to keep it, for about 20 minutes, at 200°C. Thus, a delicious crunchy crust will form on the surface. Enjoy the real pleasure!