Baked Gratin Pasta
This delicious elbow pasta is prepared in a cheese béchamel sauce and finished in the oven.
Reviewed by Editorial Team of Kiwilimón
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3 comentarios
Ingredients
8
Servings
- 1/4 cups flour
- 3/4 teaspoons cayenne pepper
- 1/2 teaspoons nutmeg
- 6 tablespoons butter
- 4 cups whole milk
- 3 cups cheddar cheese, grated
- 3 cups fontina cheese, grated
- 1/2 cups romano cheese, grated
- 8 cups elbow pasta, previously cooked
- 1 cup breadcrumbs
Preparation
50 mins
0 mins
Low
- Preheat the oven to 190 degrees.
- Grease a baking dish.
- Mix the flour, cayenne pepper, and nutmeg.
- Melt the butter in a pot over medium-high heat, add the flour mixture, pepper, and nutmeg, and stir for 1 minute without stopping. Gradually add the milk (warm) and let it come to a boil.
- Lower the heat slightly and, stirring constantly, let the sauce thicken for about 4-5 minutes.
- Add 2 cups of cheddar cheese, 2 cups of fontina cheese, and 1/4 cup of Pecorino Romano cheese.
- Season with salt and pepper.
- Add the pasta and mix well.
- In a bowl, mix 1 cup of cheddar cheese, 1 cup of fontina cheese, and 1/4 cup of Pecorino Romano cheese.
- Place half of the pasta in the baking dish, then the cheese mixture, and then the rest of the pasta.
- Sprinkle with breadcrumbs and cover with aluminum foil.
- Bake for 30 minutes.
- Uncover and continue cooking for another 10-12 minutes to let it brown.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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