Melt butter in small saucepan and add flour. Stir into smooth paste and
add milk. Stir continually and cook over low heat for 8 to 10 minutes. Sauce
should have the consistency of thick cream. Add salt and pepper and
nutmeg, Stir. Remove from stove and stir in 2 tablespoons Parmesan cheese and egg yolk rapidly.
Makes about 1 1/2 cups.
Macaroni and Cheese Casserole:
Cook macaroni following package directions; drain well and rinse with hot water. Mix drained macaroni with sauce, Parmesan cheese and pepper.
turn into buttered casserole, dot with butter and bake at 350° F. for
Adapted from "The Italian Cookbook" 1955
Calories per serving: 529
Fat per serving: 17.7g