Macaroni gratin with Emmental
Macaroni with béchamel sauce and a golden Emmental topping.
Active time20 min
Cooking30 min
Total40 min
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Ingredients
- 40 g butter
- 150 g grated Emmental
- 500 ml milk
- 40 g wheat flour
- 400 g dried macaroni
Preparation
Preheat the oven to 200 degrees Celsius. Bring a large saucepan of water to the boil. Partially cook the macaroni according to the cooking time on the packet, but drain it two minutes before the end: it will finish cooking in the oven.
400 g dried macaroni- oven
- saucepan
- colander
While the pasta cooks, melt the butter in a saucepan. Add the flour and stir for 1 minute. Gradually pour in the milk, whisking, then cook over a low heat for 5 minutes until thickened.
40 g butter500 ml milk40 g wheat flour- saucepan
- whisk
Mix the macaroni, béchamel sauce and 75 g of Emmental. Pour into a dish, cover with the remaining cheese and bake for 20 minutes, until the gratin is golden.
150 g grated Emmental- 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