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third-generation macaroni & cheese

Recently a young Belgian friend asked me for this recipe, the results of which he remembered from nearly twenty years ago. It is an adaptation of a family dinner I grew up with. Use the best ingredients you can find, organic cornflakes, etceteras, for the best results!

Please let me know how your experiments work – peccorino, for example, or gluten-free pasta

500 gr elbow macaroni or penne rigate – any pasta with negative space to hold the sauce
600 ml milk
250 gr grated cheese – chedder or a mixture of cheddar, comte, and local boerkaas
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon freshly ground nutmeg
a pinch of cayenne pepper
salt and pepper to taste
cornflakes

Cook the pasta in salted water with a smidge of olive oil until it is just al dente – drain
Make a roux with the butter and flour – melt the butter in a pan with a good bottom,
Add the flour and whisk for 2 minutes at low heat – take care not to let it brown
Scald the milk and pour into the thickened roux in a steady stream while whisking
Add the grated cheese to the thickening white sauce, whisking all the while
Season the cheese sauce with the nutmeg, salt, and pepper
Combine the pasta and the sauce, mixing thoroughly, in the saute pan if it is large enough
Pour into an olive-oiled baking dish – glass or enameled
Break up the cornflakes by the handful and distribute over the mixture
Dot with butter or organic non-hydrogenated spread
Bake for about 20-25 minutes or until the sauce bubbles in a moderate oven / 180 C – 350 F
To freeze, remove after 10 minutes, cool, and wrap securely
Defrost slowly (no microwave), dribble a litte more milk over the mixture, and cook as above
Eet smakelijk!