Start by cooking the pasta and set it aside for later.

In a large pot, fry the ground meat with butter. I use about 3 large tablespoons of butter so it doesn't get too dry later.

When the meat is browned, add the tablespoons of flour and, without letting it burn, add the splash of tomato sauce and keep stirring very well. Next, add the milk, about half a liter (about 2 cups), and stir well. It will seem very liquid, but don't worry because it thickens a lot.

Put it on low heat, start adding the cheese to the mixture and keep stirring. If you see it needs more milk, add it. Add the salt, ground black pepper, and a bit of nutmeg. In less than 5 minutes, it will have thickened. You will probably need to add the other half of the milk carton, and without stopping stirring, in a few more minutes, it will have the texture we want!!

Add the cooked pasta to the béchamel mixture, stir to integrate everything, and it's ready!! 😋😋