This recipe, along with the béchamel sauce recipe, come from the Silver Spoon cookbook. A terrific “no nonsense” meal for a rainy Saturday afternoon. I made homemade macaroni for this dish and served it with a tomato/cucumber salad tossed with a vinaigrette. Enjoy!
Macaroni Au Gratin serves 4
2 Tbsp. butter, plus extra for greasing
1 Silver Spoon quantity béchamel sauce
2/3 cup freshly grated Parmesan cheese
2 egg yolks
12 ounces macaroni
Preheat oven to 475 F degrees. Grease an ovenproof dish with butter. Combine the béchamel sauce, Parmesan, butter and egg yolks. Cook the macaroni in a large pot of salted, boiling water until just al dente, then drain and pour into a bowl. Gently stir in half the béchamel sauce mixture and put the pasta in the prepared dish, then spoon the remaining béchamel sauce mixture on top. Bake for 15-20 minutes or until golden brown.
1/4 cup butter
1/4 cup all purpose flour
2 1/4 cups milk
pinch of freshly grated nutmeg (optional. I put it in)
salt and pepper
Melt the butter in a pan over medium heat. Remove the pan from the heat and whisk in the flour to make a smooth paste. Using a wooden spoon, gradually stir in the milk, making sure the sauce is smooth between each addition. Return the pan to the heat and cook over medium-high heat, stirring continuously until it starts to boil. Season with salt, lower the heat, cover, and simmer gently over low heat, stirring occasionally, for at least 20 minutes. The sauce should be thick enough to coat the back of a spoon and not run off. Remove the pan from the heat. Taste, add more salt if necessary, and season with pepper and/or nutmeg. Béchamel sauce should not taste floury. If the sauce is too thick, add a little more milk. If too runny, boil a little longer.
Wine served: 2009 Murray, Cuvee, Columbia Valley