Pasta and cheese casserole with bechamel sauce: a gastronomic delight with a taste of France

When it comes to pasta and cheese, saliva involuntarily starts to flow, because the brain signals that you are about to eat an incredibly tasty dish that will bring you real gastronomic pleasure.

The most interesting thing is that there are a huge number of options for serving pasta and cheese. But perhaps the most delicious and popular of them is the casserole. The fact is that it always includes sauce, in addition to cheese and pasta, adding an unforgettable flavor to the dish. The recipe for the casserole with cheese and bechamel sauce was shared on Instagram by a food blogger with the nickname thefoodhub.by_ilona.

Ingredients for the casserole

• Short pasta - 250 gr
• Cheddar cheese - 250 g
• Breadcrumbs - 4 tbsp
• Cold butter - 20 g
• Butter for greasing the mold

Ingredients for the bechamel sauce

• Butter - 50 gr
• Flour - 50 gr

• Milk - 500 ml
• Nutmeg - a pinch
• Allspice - a pinch
• Salt - to taste

Method of preparation

1. Boil the pasta in salt water for half the time indicated on the package.

2. Drain the pasta and rinse under cold water.

3. In a small saucepan over medium heat, melt the butter, add the flour and spices, fry, stirring occasionally, until the flour is golden.

4. Add milk and salt to taste, mix well with the flour and bring to a boil. Reduce the heat to low and cook until the sauce thickens.

5. Put the pasta in a deep bowl, add the sauce and 2/3 of the grated cheese. Mix thoroughly.

6. Grease a baking dish with butter and sprinkle with 1 tbsp of breadcrumbs.

7. Put the pasta in the baking dish, smooth it out and sprinkle with the rest of the cheese. Sprinkle evenly with breadcrumbs on top. Spread the pieces of cold butter over the surface.

8. Bake at 180 degrees for 30-35 minutes.