Macaroni au gratin 2 (maccheroni gratinati 2)

MACARONI AU GRATIN INGREDIENTS 5 03669 PEOPLE 500 g of pasta macaroni type, 1/2 litre of béchamel sauce, 50 ml cream, 200 g of ricotta cheese, 150 g ham, 100 g grated Grana Padano cheese, salt, pepper.

PROCEDURE Cut the ham into small dice.

Pour the bechamel in a terrinetta and add the cream, half of Grana Padano cheese, ricotta and half of the ham.

Meanwhile, Cook the pasta in salted water and pick it up still al dente.

Put it back in the saucepan and pour the béchamel sauce; stir vigorously, then pour the dough in a buttered ovenproof dish, and good livellatele.

Spread the remaining ham and sprinkle the Grana Padano.

Put in the oven already warm (200°) and cook for about 20 minutes.

Serve hot with an abundance of ground pepper.