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Maccherorii Al Gratin

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Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Method: 
Simmering

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

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

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Maccherorii Al Gratin Recipe