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Lorenza

Lorenza Ávila

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Recipe of Baked Gratin Pasta
Recipe

Baked Gratin Pasta

50 mins
Low
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This delicious coditos pasta is prepared in a béchamel sauce with cheese and finished cooking in the oven.
Learn more about Lorenza Ávila

Ingredients

8 portions
  • 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 ground bread

Preparation

Preheat the oven to 190 degrees.
Grease a refractory for the oven.
Mix flour, cayenne pepper, and nutmeg.
Melt the butter in a pot over medium-high heat, add the mix of flour, pepper and nutmeg and stir for 1 minute without stopping. Slowly add the milk (warm) and let it boil.
Lower the heat a little and without stirring let the sauce thicken, 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.
Put half the pasta in the refractory, then the cheese mixture and then the rest of the pasta.
Sprinkle with ground bread and cover with aluminum foil.
Bake for 30 minutes.
Uncover and continue cooking another 10-12 minutes to brown.

PRESENTATION

You can sprinkle chopped parsley.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (3)
Lulú Suárez
20/12/2017 20:21:55
Ya la hice!! Queda deliciosa
China Vigil
07/12/2017 07:28:57
Ya la hise. Esta bien
Blanca Salido Macias
26/11/2013 18:39:50
muy rica me gusta la receta

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