- Cook your pasta according to package instructions.
- Melt butter in a saucepan over medium-low heat. Add the flour and whisk constantly to form a roux.
- Gradually whisk in the milk, whisking until the mixture is smooth.
- Bring to a simmer, stirring frequently until the sauce thickens.
- Add in your cubed Taleggio and stir until fully melted.
- Remove from heat and add salt, garlic powder, and nutmeg. Stir to combine.
- Mix the sauce with the cooked macaroni.
- Transfer to a baking dish, add the breadcrumb topping, and place extra pieces of Taleggio on top.
- Bake at 350°F for 15–20 minutes, or until the top is golden and the Taleggio has melted.
Optional: broil for a few minutes.
