1. Put a little water and salt in a pot until it boils.
2. When it boils, add the pasta.
3. The pasta won’t boil too much because it will cook in the sauce we made and baked in the pot. Light pasta.
4. Fry flour and butter.
5. When it smells a bit, add the milk a little at a time and mix it quickly.
6. Its consistency must be more fluid than bechamel sauce, why? Then when we add the paste, it will thicken a little more as it releases its starch. Also, when we add cheese to the sauce, it will become more solid.
7. Add black pepper, salt, grated cheese, and chives to the sauce.
8. If it becomes solid at this stage, you can add a little more milk. Add the mustard and the sauce is ready like this.
9. Drain the cooked pasta and toss it into the raw sauce.
10. After it has cooked for 3-4 minutes with the lid closed, divide it among the pots (3 pots came out with me).
11. Place 1-2 slices of cheddar or shredded cheddar cheese on top.
12. Bake in a preheated oven at 180-190 degrees for a maximum of 10 minutes. (I waited until the cheddar melted and browned a bit.)
13. Garnish the tops with chopped chives and grated Parmesan cheese.

Enjoy your meal.

Macaroni and Cheese Recipe (Ever Tried Casserole?) With Photo