Name: Baked Spaghetti with Bechamel
Prep time: 50 min
Cook time: 25 min
Yield: 6
Cuisine: Italiana
Ingredients: 400 grams spaghetti; 5 button mushrooms, sliced thinly; 1 red bell pepper, cut into strips; 10 slices Manchego cheese; 1/2 sticks butter, for the sauce; 1/4 cups flour, for the sauce; 2 1/2 cups cow's milk, warm, for the sauce; salt, to taste; 1 pinch nutmeg; 3 slices Manchego cheese

Preparation

25 mins

Low

SPAGHETTI: Cook the spaghetti in water with a little butter and a teaspoon of salt until it is "al dente." Drain. Set aside. BECHAMEL SAUCE: In a small saucepan, heat the butter over low heat until it melts. Gradually add the flour while whisking with a whisk to prevent lumps from forming. Finally, gradually add the warm milk while continuing to whisk. Allow it to boil until it thickens without stopping stirring! Add nutmeg, the cheese until it melts, and taste to see if salt is needed. Set aside.