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Macaroni au Gratin
A classical French macaroni: pasta tossed with Gruyère, Parmesan and butter, loosened with a little béchamel, then baked under a crust of cheese and breadcrumbs until bubbling. Simple, and very hard to stop eating.
- Yield6 portions as a main, 8 as a side
- Hands-on30 min
- Total50 min
- Difficulty
Ingredients
Béchamel
- 20 gunsalted butter
- 20 gall-purpose flour
- 250 mlwhole milk, warmed
Macaroni
- 500 gmacaroni
- 75 gGruyère, finely grated
- 75 gParmigiano-Reggiano, finely grated
- 60 gunsalted butter, diced
- 1 pinchnutmeg, freshly grated
Topping
- 30 gGruyère and Parmesan mixed, grated
- 20 gdry breadcrumbs
- 25 gunsalted butter, melted, plus extra for the dish
- to tastesalt and white pepper
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