Firin Makarna

Servings: 6-8

INGREDIENTS

• 1 package pasta (Turkish ‘firin makarna,’ spaghetti, elbow pasta or penne)
• 2 tbsp. vegetable oil
• 2 tbsp. butter or margarine
• 4 tbsp. flour
• 5 cups whole milk
• 2 cups grated cheese (or cheeses of your choice)
• 1/2 tsp. salt (more or less to taste)
• White pepper to taste (fresh ground)
• 2 cups grated cheese (or cheeses of your choice, for the topping)

DIRECTIONS

1. First, cook the pasta in salted water for eight to ten minutes until tender. Drain it and rinse under cold water. Toss it with the vegetable oil the first two cups of the grated cheese in a large mixing bowl. The cheese should have enough salt to season the pasta, but you can add salt and pepper to your taste.
2. Butter the bottom and sides of a large glass or ceramic baking dish and add the pasta mixture.
3. To prepare the Bechamel sauce, melt the butter or margarine in a small saucepan. Add the flour and stir until bubbly. Don't let the flour darken or burn.
4. Turn the heat to low, add the milk and whisk until smooth. Whisk in the salt and pepper and continue whisking until the mixture scalds and begins to thicken. Don't let it boil. Continue until you have a smooth, white sauce. Adjust the salt to your taste.
5. Pour the hot Bechamel over the pasta and gently turn over the pasta to combine them, if needed. Cover the top of the pasta with the remaining two cups of grated cheese.
6. Bake in a 350° F/ 170°C oven until the dish is firm and the top is golden brown.
7. Remove the dish from the oven and let it rest about ten minutes before serving. Cut it squares or serve it with a spoon.