Coquillettes au Jambon: French Ham and Cheese Macaroni

Bring a large pot of salted water to a boil. Add the elbow pasta and cook according to the package instructions until al dente, stirring occasionally at the start to prevent sticking.

Before draining the pasta, carefully scoop out and reserve 1 cup of the starchy cooking water. Drain the pasta and give it a very brief rinse under cold water to stop the cooking, then set aside.

Using the same pasta pot, melt the butter over medium heat. Whisk in the flour and cook for about 2 minutes. The mixture will initially be pasty but will soon become a smooth, glossy roux. Do not let it brown.

Gradually pour in half of the milk while whisking vigorously to ensure no lumps form. Once the sauce thickens, slowly add the remaining milk while continuing to whisk for another minute until the sauce is smooth and thick enough to hold a path drawn by a spatula.

Season the sauce with salt, black pepper, and ground nutmeg. Stir well to combine.