Gratin Macaroni with Cheese
Ingredients:
500g short pasta (penne, fusilli, elbow macaroni or spiral)
4 tablespoons butter
4 tablespoons all-purpose flour
1 liter of milk (warm)
300–400g grated mozzarella cheese (or a mix of cheddar, parmesan and provolone)
100g grated parmesan cheese (for gratinating)
Salt and pepper to taste
Grated nutmeg (a pinch, optional)
2–3 cloves of minced garlic (optional)
Fresh chopped parsley (or basil)
Olive oil (a drizzle to finish)
Preparation method
Cook the pasta
Boil salted water and cook the pasta al dente (2–3 minutes less than the package instructions). Drain, drizzle with olive oil, and set aside.
2️⃣ Prepare the white sauce (béchamel)
Melt the butter over medium heat. Add the garlic (if using) and sauté briefly. Add the flour and stir for 1–2 minutes until a paste (roux) forms.
Gradually add the hot milk, stirring constantly, until thickened (5–8 minutes). Season with salt, pepper, and nutmeg.
3️⃣ Assemble the cheese sauce
Turn off the heat and mix about ¾ of the grated cheese into the hot sauce, stirring until melted and very creamy. Taste and adjust the salt. 😋
4️⃣ Mix everything together
Add the cooked pasta to the sauce. Place in a baking dish greased with butter or olive oil.
5️⃣ Gratinate
Sprinkle the remaining cheese on top (mozzarella + parmesan). If desired, spread small pieces of butter to brown it further. 🔥
6️⃣ Bake
Preheat oven to 200–220 °C for 15–20 min, until golden brown and bubbly (turn on the broiler for the last 3–5 min for an extra crust).
7️⃣ Finish and serve
Remove from the oven, sprinkle with parsley or basil and drizzle with olive oil. Let it rest for 5 minutes before serving.