Italian maccheroni & cheese

1. Prepare some besciamella (my real italian secret instead of single cream or cream fresh) with the butter and the flour. Then add the milk cooking all on a very low fire. Add spices and mix until get creamy. Then add the grated cheeses and let them melt.

In the meantime cook the pasta until almost done (2 minutes before the time of the box) and when ready drain it and put it in the cheeses.
- 60gr Gorgonzola
- 50gr Grated Parmesan
- 50gr flour
- 250ml milk
- Salt, pepper, nutmeg and some breadcrumbs

Prepare some besciamella (my real italian secret instead of single cream or cream fresh) with the butter and the flour. Then add the milk cooking all on a very low fire. Add spices and mix until get creamy. Then add the grated cheeses and let them melt.

In the meantime cook the pasta until almost done (2 minutes before the time of the box) and when ready drain it and put it in the cheeses.

2. close up

3. Prepare some besciamella (my real italian secret instead of single cream or cream fresh) with the butter and the flour. Then add the milk cooking all on a very low fire. Add spices and mix until get creamy. Then add the grated cheeses and let them melt.

In the meantime cook the pasta until almost done (2 minutes before the time of the box) and when ready drain it and put it in the cheeses.

4. Turn on the oven at 180 degree and put some butter on the inside of a baking pan and cover it with breadcrumbs. Then add the pasta and cover it all with some more Parmesan and breadcrumbs. Let it cook for 20-25 minutes until goldish on the top. Serve it and enjoy all the pure italian flavours.