Macaroni and cheese

Preheat the oven to 200 ° C.

Cook the rigatoni al dente.

Heat the milk. Let the butter melt in a different pan with a thick bottom. When the butter has melted, add the flour once and stir the flour through the melted butter. This mixture is also called a roux. On low heat, let the roux turn light brown in approx. 5 minutes and keep stirring well with a ladle or a whisk. If it colors, it means that the flower is cooking and that will give a tasty, full flavor to the sauce. Then pour a generous dash of warm milk at the roux and stir to a smooth mass, without lumps. This is best done with a whisk. Then pour in the rest of the milk. The fire is still low, but you can now set it higher. Keep stirring until the sauce boils and you will notice that the sauce thickens and creates a nicely bound mass. If you have obtained a smooth, thick sauce, remove the pan from the heat and add the crumbled gorgonzola and 75 g grated cheese. Stir until the cheese is completely absorbed.

Stir the spring onions together with the sauce through the pasta.

Put everything into ovenproof dishes and sprinkle with the remaining mature cheese. Sprinkle with fresh nutmeg.

Place the dish or dishes in the preheated oven and let it turn golden brown for about 25 minutes. Nice with lettuce.