Gratin macaroni with bechamel


How to make gratin macaroni boiled in water and milk and then baked in the oven with bechamel and grated Parmesan, or by boiling them only in milk and then passed in the oven sprinkled with grated Parmesan.

Ingredients for 4 people

- 400 g of macaroni

- 1 liter of milk

- 1/2 liter of water

- 80 g of butter

- 40 g of flour

- 40 g of grated Parmesan cheese

- little butter for the baking dish

- salt

How to prepare gratin macaroni

Cook the macaroni al dente in a pan with half a liter of milk and half a liter of lightly salted water.

When the macaroni have absorbed almost all the liquid, drain and season with half butter and plenty of grated Parmesan, then keep them warm.

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Meanwhile, prepare a béchamel with the remaining butter, flour and half a liter of hot milk.

Butter the baking dish, pour the macaroni, cover them with the bechamel sauce and sprinkle them with the remaining grated Parmesan.

Bake for about half an hour, until the surface is golden brown.

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Tags: First classics