Macaroni au gratin is usually a recipe to hit. Everyone likes it and it is very easy to prepare. Thanks to the bechamel and the cheese, they are very creamy and are gratined with breadcrumbs and a little Parmesan, which gives them a perfect finish with an extra crunch.
- 3 tablespoons olive oil
- 500g macaroni
- 1 onion
- 30g of flour
- 500 ml of milk
- a bit of nutmeg
- Salt and freshly ground black pepper
- 1 bay leaf
- 250 g sliced mushrooms
- 150 g grated Gruyère cheese
- 100 g of serrano ham
- 3 tablespoons of breadcrumbs
- 2 tablespoons grated Parmesan
- 1 sprig of rosemary
In a low Efficient saucepan heat the oil. Add the chopped onion and cook over low heat for 3 minutes. Then add the flour and let it brown slightly.
Start adding the milk and with the help of a whisk, move well so that no lumps form. Add the nutmeg, salt and a little black pepper.
Cook over low heat for about 20 minutes, stirring from time to time with the rod, until the bechamel is thick and well cooked.
In a skillet Efficient we sauté some laminated mushrooms with a splash of extra virgin olive oil for 2-3 minutes. We booked.
meanwhile in a pan high Efficient cook the macaroni in plenty of salted water. Once they are ready, drain and add to the bechamel.
Then add the grated cheese, mushrooms and Serrano ham and mix everything well.
Put the macaroni in a pan low Efficient. In a bowl, mix the breadcrumbs with the Parmesan. Cover our pans with this mixture and finish with a few sprigs of fresh rosemary.
Bake at 190ºC with heat up and down for about 5-10 minutes until the pasta is golden.
Recipe and photos by Loleta .