One quantity of meat sauce
couple of handfuls dried macaroni, cooked
When the meat sauce and the macaroni are cooked, mx them together and put into the bottom of a large ovenproof dish. Set aside while you make a white sauce with;
1 pint milk
40g plain flour
40g butter, cubed
freshly grated nutmeg (we like LOTS)
ground white pepper, to taste
Put the milk, flour, butter and pepper into a saucepan and bring to the boil, whisking all the time. When it boils add the nutmeg, turn the heat down and simmer, still whisking, for a couple of minutes more.
Por this sauce on top of thre meat-and-macaroni mixture, then scatter over a topping of mixed breadcrumbs and grated cheese. Pop the dish in the oven and bake for 30 mninutes at 180°c unmtil golden browen on top and really sizzling. Leave the dish to sit and rest for a few moments before you serve.
This is one of those suppers that (all) my boys would eat and eat (and eat and eat!). Leftovers are lovely reheated the next day for lunch, on the rare occasions that I manage to claw some back for that purpose...