Make the béchamel sauce and add the Cheddar cheese and nutmeg. Season with salt and pepper.
Grease an ovenproof dish with the butter and coat with a mixture of the breadcrumbs and parmesan cheese, reserving some for the top.
Cook the macaroni, undercooking it slightly until it is barely ‘al dente’. Drain well and pour half the macaroni into the prepared oven dish. Cover with hal