Description
A rich and creamy baked pasta dish featuring spaghetti tossed in a homemade béchamel sauce and topped with bubbly, melted cheese.
Ingredients
Scale
- 1 lb spaghetti
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 3 cloves garlic, minced
- 2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1/4 tsp ground nutmeg
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375F (190C) and grease a 9×13 baking dish.
- Cook spaghetti in salted boiling water for 2 minutes less than package instructions. Drain and set aside.
- In a large pan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until pale gold.
- Slowly whisk in milk, a little at a time, until the sauce is smooth and thickened.
- Stir in minced garlic, salt, pepper, and nutmeg. Simmer for 3-5 minutes.
- Fold the undercooked spaghetti and half of the mozzarella into the sauce.
- Transfer the mixture to the baking dish and top with the remaining mozzarella and parmesan.
- Bake for 20 minutes or until the cheese is bubbly and golden brown.