One of the great advantages of having macaroni in the pantry is that, when we are short of time or ingredients, we can always use them to create a delicious recipe, and it will not be the exception with this dish with which you can decide what to prepare in a jiffy thanks to these macaroni with bechamel.
Another of the facilities that this preparation offers us is that any type of meat Whatever you have in the refrigerator fits perfectly: both chorizo and chicken breasts left over from previous recipes can fit into this magnificent dish.
To start cooking, cook the pasta in plenty of water with a touch of salt. In another container, melt the butter over medium heat and add 50 grams of wheat flour. When you have a uniform mixture, cook the bechamel over medium heat for 3 minutes.
Then add 700 ml of hot milk at once while stirring the mixture vigorously to avoid lumps. Continue cooking over medium-low heat for 5 minutes, after this time Add salt, black pepper and nutmeg to taste.
Once the bechamel is finished, drain and serve Place the macaroni on a plate or platter, cover with the bechamel and gratin, adding your favorite cheese and decorate to taste with basil or cilantro leaves.
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