Pasta gratin with ham and Comté
Elbow macaroni and ham in béchamel, baked until golden, with Comté.
Active time23 min
Cooking30 min
Total45 min
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Ingredients
- 30 g butter
- 100 g grated Comté
- 500 ml milk
- 200 g cooked ham
- 320 g dried elbow macaroni
- 30 g wheat flour
Preparation
Preheat the oven to 200 °C. Cook the elbow macaroni for slightly less time than indicated on the packet: it should still be firm, as it will finish cooking in the oven. Drain.
320 g dried elbow macaroni- oven
- saucepan
- colander
While the pasta cooks, melt the butter in another saucepan, add the flour and stir for 1 minute. Gradually pour in the milk, whisking as you go, and cook for 5 minutes until thickened.
30 g butter500 ml milk30 g wheat flour- saucepan
- whisk
Cut up the ham and mix with the pasta and béchamel in a dish. Cover with Comté and bake for 20 minutes.
100 g grated Comté200 g cooked ham- gratin dish
- oven
Allergens
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration