Maccherorii Al Gratin
|Elbow macaroni||8 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)|
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.