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.
Serving size: Complete recipe
Calories 2193 Calories from Fat 1004
% Daily Value*
Total Fat 114 g174.7%
Saturated Fat 67.8 g339.1%
Trans Fat 0 g
Cholesterol 306.7 mg102.2%
Sodium 2236.5 mg93.2%
Total Carbohydrates 208 g69.4%
Dietary Fiber 8.8 g35.4%
Sugars 21.8 g
Protein 83 g166.4%
Vitamin A 57.4% Vitamin C
Calcium 155.4% Iron 36.1%
*Based on a 2000 Calorie diet