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Maccherorii Al Gratin

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  Elbow macaroni 8 Ounce
  Butter 2 Ounce
  Flour 3 Tablespoon (Leveled)
  Milk 1⁄2 Pint, mixed with macaroni water
  Cooking liquid 1⁄2 Pint (Macaroni Water)
  Grated parmesan cheese 4 Ounce
  Butter 1 Ounce (Extra)
  Salt To Taste
  Pepper To Taste

Preheat the oven to moderate (350°F, or Mark 4).
Cook the macaroni in boiling salted water as directed for spaghetti Drain and reserve 1 1/2 gills (1 cup) macaroni water.
Melt the butter in a saucepan.
Stir in the flour and cook for 2 minutes without browning.
Gradually blend in the macaroni water followed by the milk.
Cook, stirring, until the sauce comes to the boil and thickens.
Simmer for 2 minutes.
Stir in 3/4 of the cheese then season well to taste with salt and pepper.
Transfer to a buttered heatproof dish.
Sprinkle the rest of the cheese on top then dot with flakes of butter.

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