Macaroni in Scollop Shells

Ingredients

• 225 grams Macaroni (Approximately 1/2 pound)
• 60 grams Unsalted butter (for sauce) (Approx 4 tbsp. Original calls for 1/4 lb, reduced slightly for modern palate while maintaining richness.)
• 4 tbsp All-purpose flour
• 240 ml Heavy cream or whole milk (About 1 cupful. Cream is recommended for a richer dish.)
• 0.25 tsp Freshly grated nutmeg (Original calls for 'quarter of a grated nutmeg')
• 3 tbsp Grated Parmesan cheese (for sauce)
• 0.5 tsp Salt (To taste)
• 0.25 tsp White or black pepper
• 2 tbsp Grated Parmesan cheese (for topping)
• 1 tbsp Melted butter (for finishing)

Instructions

1. 1Bring a large pot of water to a boil. Add the macaroni and cook until tender.
2. 2Drain the macaroni and immediately throw it into a bowl of cold water to stop the cooking. Drain again thoroughly. Transfer to a cutting board and cut the macaroni into small pieces, not more than half an inch in length.
3. 3In a stew-pan or saucepan, melt the butter over medium heat. Add the flour and stir constantly for about 2 minutes to create a white roux (do not let it brown).
4. 4Gradually pour in the cream (or milk) while whisking vigorously to prevent lumps. Cook over medium-low heat until the mixture becomes thick.
5. 5Add the salt, pepper, grated nutmeg, and the first portion of Parmesan cheese (3 tbsp). Stir well until the cheese is melted and incorporated.
6. 6Add the cut-up macaroni to the sauce and stir the whole mixture well over the fire for a minute to ensure everything is hot and coated.
7. 7Fill scallop shells (or oven-safe ramekins) with the mixture. Sprinkle the remaining grated Parmesan cheese over the top.
8. 8Bake in a preheated oven at 400°F (200°C) until the cheese begins to brown.
9. 9Remove from the oven and immediately pour a little melted (oiled) butter over the top of the browned cheese. Serve hot with plenty of bread.