Ingredients Jump to Instructions ↓

  1. 6 tablespoons unsalted butter , divided

  2. 1/4 cup all-purpose flour

  3. 3 cups whole milk

  4. 1/8 teaspoon nutmeg , grated

  5. 1/8 teaspoon salt , to taste

  6. 1/8 teaspoon white pepper , to taste

  7. 1 cup kefalotiri, grated, divided (or Parmesan cheese)

  8. 2 egg yolks, beaten

  9. 1 lb penne (or Greek macaroni no 1/5)

Instructions Jump to Ingredients ↑

  1. In a saucepan melt 4 tablespoons butter & whisk in the flour.

  2. When flour is completely incorporated, gradually pour in the milk, whisking constantly. Keep whisking until milk comes to a boil, then simmer for 2-3 minutes & remove it from the heat.

  3. Stir in nutmeg, salt & pepper to taste, & add 1/3 of the cheese.

  4. Let this sauce cool until just warm, then stir in the beaten egg yolks & set aside.

  5. Bring a large pot of water to a boil, then add salt & pasta & cook for 2 MINUTES LESS than the package instructions indicate, so that the pasta is very al dente, as it will continue cooking in the oven.

  6. Preheat oven to 375 degrees F & butter the inside of a 13"x9" baking dish.

  7. When pasta is done, drain it & toss with the remaining 2 tablespoons of butter, then spread half of the pasta in the bottom of the baking dish. Pour half of the sauce over it & sprinkle half of the remaining cheese over that. Repeat layering with the remaining pasta, then the rest of the sauce & finally the cheese.

  8. Place the baking dish on the oven's middle rack & bake 20-30 minutes or until golden.

  9. Great when served warm or at room temperature with a fresh green salad.


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