Baked pasta with bechamel, and just a sprinkling of parmagiana over top. It was slightly sweet and delectable. Made and photographed by me.

Recipe:
1lb pasta (or to preference)
1-2 Tbls butter for pasta
3-4 cups béchamel
kefalotyri, parmagiana, or other grated hard cheese

Preheat oven to 425 F.

Boil pasta of your choice (tubular pasta works best for texture, such as ziti, penne, or pastitsio no. 2 noodles) in the usual manner until al dente. Drain and rinse noodles quickly, then return to empty pot and add butter and grated cheese, covering the noodles.

Place noodles in a lightly oiled casserole dish or lasagna pan. Pour béchamel over the noodles evenly, making sure all the pasta is sufficiently covered. Dot lightly with butter (optional) and sprinkle more grated cheese over the top. Place in oven for 45 minutes or until béchamel turns brown.

Let cool, serve warm. Καλή όρεχη!

Simple Béchamel
6 Tbls butter
6 Tbls flour
3 cups warm milk
nutmeg, salt, pepper to taste

Cut butter into tablespoon servings and place in saucepan on medium-high heat to melt. Once butter is melted, add flour a little at a time while stirring constantly to prevent lumping. Once mixture thickens and has a consistent, lemony colour, add milk a little at a time, again to prevent lumps. Stir constantly. Once all milk has been added, turn the heat up and bring it to a boil, stirring constantly. Remove from heat once it reaches the proper consistency, which should be somewhat velvety, slightly thinner than pudding. Add salt, pepper, and nutmeg at this stage, stirring it in. Use while still hot.