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1
Heat oven to 350.
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2
Generously butter a 1-quart baking dish.
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3
In a medium saucepan, heat milk over medium-low heat.
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4
Bring just to a boil and remove from heat.
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5
In large saucepan, melt butter over low heat.
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6
Add flour and cook, stirring constantly with a wooden spoon for 2 minutes.
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7
Do not brown.
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8
Remove from heat.
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9
Add 2 tablespoons of the milk to flour mixture, stirring constantly until milk is incorporated.
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10
Repeat until 1/2 cup of the milk has been added.
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11
Then add the remaining milk, incorporating between additions, until all of the milk has been added.
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12
Return pan to low heat.
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13
Cook, stirring frequently, especially along corners of pan, until sauce is the consistency of a thick cream.
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14
Stir in salt and remove from heat.
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15
While bechamel is cooking, bring a large saucepan of salted water to boil.
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16
Add pasta and cook for 9 minutes.
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17
Drain (do not rinse) and set aside.
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18
In a large skillet, heat oil over medium heat; add onion and pinch of salt; cook, stirring, for 3 minutes.
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19
Add mixed meats and cook 1 minute more.
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20
Add pasta and stir to combine.
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21
Remove from heat and stir in bechamel and cheese.
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22
Transfer mixture to prepared baking dish, cover with breadcrumbs and dot with butter.
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23
Bake until golden and bubbly, about 20 minutes.
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24
Let stand 5 to 10 minutes before serving.
