There are many pasta and macaroni recipes that we have made in all these years directly to the palate. And some of those recipes, not because they are classic, stop being interesting as it happens with these Macaroni With Bechamel.
You will see that the recipe does not have any secret beyond making a good bechamel sauce with which we are then going to cover these macaroni and gratin directly in the oven. You can choose the cheese you want too.
As you can take for granted, this recipe can be fatten at will: béchamel and bacon, béchamel and tomato, béchamel and cheese, béchamel and chorizo, béchamel and chicken… The options are as wide as your imagination.
Also, as we said before, you can add minced meat, egg, York ham or make this gratin pasta with the ingredients you prefer. Also, for example, this gratin would do well with a little mustard added to the bechamel sauce, but all of that depends on taste.
Cook the pasta in plenty of salted water. Melt the butter over medium heat and add the flour. Cook the whole over medium heat for 3 minutes.
Add the hot milk all at once while stir vigorously with the rods to prevent lumps from coming out. Cook over medium-low heat for 5 minutes, add salt, black pepper and nutmeg to taste.
drain and serve the macaroni on a plate or source, cover with the bechamel sauce and gratin.
WMF Nuova Pasta Spoon, Polished Stainless Steel
With what to accompany the macaroni with bechamel
The macaroni with bechamel sauce already has a powerful and quite caloric sauce to which we could add an appetizer or salad on the side to lighten the bite, but on their own they are quite a forceful paste.
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