Macaroni au Gratin (Maccheroni Gratinati)
Instructions
Prepare the béchamel sauce and just ready season by incorporating the grated cheese, a knob of butter and two egg yolks.
In a large pot bring salted water to a boil, lessatevi macaroni, drain quite al dente.
Season the pasta with béchamel sauce half mixing with a certain delicacy.
Arrange in a baking dish lightly buttered and then another with the remaining sauce.
Place in preheated oven at 240 degrees and withdrawn when the surface appears well browned.
Accompanying wines: Trebbiano Di Romagna DOC, Genzano Bianco DOC, Bianco Di Alcamo DOC.
Ingredients and dosing for 4 persons
- 350 g of pasta macaroni type
- 2 eggs
- Bechamel
- 60 g of grated cheese
- 1 walnut butter
- Salt