Pasta & rice
Macaroni
Small tube-shaped pasta made from durum wheat semolina, often curved, which holds creamy sauces well. These are the pasta of the gratin and pasta al forno, very popular with families.
Ingredients
Ingredients
Béchamel
Spices & seasoning
Optional extras
Instructions
- Bring salted water to the boil and cook the macaroni for 2 minutes less than the time on the packet.
- Drain and spread them on a tea towel so they don't stick together.
- Melt the butter in a saucepan over medium heat, then add the flour and stir for 1 minute.
- Gradually pour in the milk while whisking to make a smooth béchamel, then let it thicken for 5 minutes over low heat.
- Season with salt and nutmeg, then stir in half of the Gruyère.
- Preheat the oven to 200 °C and butter a gratin dish.
- Mix the macaroni with the béchamel, pour into the dish and sprinkle with the rest of the Gruyère and the Parmesan.
- Bake for 15 minutes until the top is golden and crisp.
Variations and tips
Ham gratin. Add the diced ham to the pasta and béchamel mixture before topping and baking.
With what you can find here. Gruyère can be replaced with Emmental, with no change to the method.
More ideas
Italy
Italy
Italy
Italy
Italy
Italy
Italy
Italy
Original Ecomely recipe.