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Macaroni Gratin

di Academia Barilla

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Macaroni Gratin
40 minutes


First course

Ingredients for 4 people

1 box elbows
6 tablespoons butter
1 cup grated Parmigiano Reggiano cheese
½ cup flour
3 cups milk
nutmeg to taste

Preparation 20 minutes preparation + 20 minutes cooking
1. Melt 3 ½ tablespoons of butter In a pan over low heat

2. Add the flour a little at a time, stir and gradually add the milk, stirring constantly with a whisk

3. Cook over low heat until it begins to boil, add the salt and a pinch of nutmeg and remove from the heat

4. In the meantime, cook the macaroni in a large quantity of lightly salted boiling water for the time indicated on the package

5. Drain the pasta and put it into a large bowl with the béchamel prepared as above

6. Sprinkle with a couple of tablespoons of Parmigiano Reggiano and mix well

7. Butter a baking dish, pour in the macaroni and cover with the rest of the béchamel

8. Dot with the remaining butter and bake in a preheated 350° oven for about 20 minutes or until the surface is golden-brown

9. Remove from the oven and serve immediately