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Pasta gratin with ham and Gouda

Pasta gratin with ham and Gouda

  • Gratin
  • Oven-baked

Elbow macaroni and ham in béchamel, baked until golden, with Gouda.

Active time23 min

Cooking30 min

Total45 min

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Ingredients

  • 30 g butter
  • 500 ml milk
  • 200 g cooked ham
  • 320 g dried elbow macaroni
  • 30 g wheat flour
  • 100 g grated Gouda

Preparation

  1. 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

  2. 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 butter
    500 ml milk
    30 g wheat flour
    • saucepan
    • whisk

  3. Cut up the ham and mix with the pasta and béchamel in a dish. Cover with Gouda and bake for 20 minutes.

    200 g cooked ham
    100 g grated Gouda
    • gratin dish
    • oven

Allergens

  • Gluten
  • Milk

Composition to check for: Celery, Crustaceans, Eggs, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.

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

Pasta gratin with ham and Gouda