INGREDIENTS

16 oz box of elbow pasta

2 tbsp salted butter

1 lb. mild cheddar, grated

2/3 cup of whole milk

½ tsp of freshly grated nutmeg

kosher salt + pepper

sprinkle of La Baleine Sea Salt (optional)

INSTRUCTIONS

Preheat your oven to 425ºF

Bring a large pot of salted water to a rolling boil

Add elbow pasta and boil for exactly 6 minutes, then drain

Return pasta to the pot you boiled in and add milk, half of your cheese (1/2 cup), pinch of salt + pepper, nutmeg

Line an 11×17” baking sheet with If You Care Parchment Paper and pour pasta over the parchment

Using a spatula, spread the pasta out so that it is in an even, thin layer

Pour remaining cheese over the pasta and sprinkle a little extra sea salt if using

Bake for 15-20 minutes, until lightly golden and bubbling

Serve warm