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Ingredients for 4 people
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- 1 box elbows
- 6 tablespoons butter
- 1 cup grated Parmigiano Reggiano cheese
- ½ cup flour
- 3 cups milk
- nutmeg to taste
Le Ricette
Macaroni Gratin
di Academia Barilla
PREPARATION TIME
40 min
40 min
DIFFICULTY
Medium
Medium
TYPE
First course
First course
Tags
Ingredients for 4 people
1 box elbows
6 tablespoons butter
1 cup grated Parmigiano Reggiano cheese
½ cup flour
3 cups milk
nutmeg to taste
Ingredients
Elbows
Try Barilla's Elbows from our Classic Blue Box pastas. This twisted pasta type is great for holding sauce or for soups, baked dishes, mac and cheese, and more!
Try Barilla's Elbows from our Classic Blue Box pastas. This twisted pasta type is great for holding sauce or for soups, baked dishes, mac and cheese, and more!
Preparation 20 minutes preparation + 20 minutes cooking
Melt 3 ½ tablespoons of butter In a pan over low heat. Add the flour a little at a time, stir and gradually add the milk, stirring constantly with a whisk. Cook over low heat until it begins to boil, add the salt and a pinch of nutmeg and remove from the heat.
In the meantime, cook the macaroni in a large quantity of lightly salted boiling water for the time indicated on the package. Drain the pasta and put it into a large bowl with the béchamel prepared as above.
Sprinkle with a couple of tablespoons of Parmigiano Reggiano and mix well. Butter a baking dish, pour in the macaroni and cover with the rest of the béchamel.
Dot with the remaining butter and bake in a preheated 350° oven for about 20 minutes or until the surface is golden-brown. Remove from the oven and serve immediately.
Products (1)
Try Barilla's Elbows from our Classic Blue Box pastas. This twisted pasta type is great for holding sauce or for soups, baked dishes, mac and cheese, and more!
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