Maccherorii Al Gratin Recipe
Ingredients
| Elbow macaroni | 8 Ounce | |
| 2 oz.butter | ||
| Flour | 3 Tablespoon (Leveled) | |
| 1 pint milk and macaroni water mixed in equal proportions | ||
| Parmesan cheese | 4 Ounce, grated | |
| 1 oz. extra butter | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Preheat the oven to moderate (350°F, or Mark 4).
Cook the macaroni in boiling salted water as directed for spaghetti Drain and reserve 1 1/2 gills (1 cup) macaroni water.
Melt the butter in a saucepan.
Stir in the flour and cook for 2 minutes without browning.
Gradually blend in the macaroni water followed by the milk.
Cook, stirring, until the sauce comes to the boil and thickens.
Simmer for 2 minutes.
Stir in 3/4 of the cheese then season well to taste with salt and pepper.
Transfer to a buttered heatproof dish.
Sprinkle the rest of the cheese on top then dot with flakes of butter.
Cook the macaroni in boiling salted water as directed for spaghetti Drain and reserve 1 1/2 gills (1 cup) macaroni water.
Melt the butter in a saucepan.
Stir in the flour and cook for 2 minutes without browning.
Gradually blend in the macaroni water followed by the milk.
Cook, stirring, until the sauce comes to the boil and thickens.
Simmer for 2 minutes.
Stir in 3/4 of the cheese then season well to taste with salt and pepper.
Transfer to a buttered heatproof dish.
Sprinkle the rest of the cheese on top then dot with flakes of butter.
Chef
