Preparation Time: 20 mins  |  Cooking Time: 25 mins  |  To: 4-6 people

INGREDIENTS:

For the dough:

  • 400g pasta (elbows/penne)
  • Salt water

For the béchamel sauce:

  • 3 tablespoons of butter
  • 3 tablespoons of flour
  • 500ml of milk
  • 300g grated cheese (cheddar/mozzarella)

To gratin:

  • 100g extra grated cheese
  • Fresh parsley

PREPARATION:

Preheat the oven to 180°C.

Heat a large pan with water and salt and cook the pasta until al dente (1 to 2 minutes less than indicated on the package).

While the pasta is cooking, prepare the sauce: in a large pan, melt the butter, add the flour and mix over medium-low heat. Cook for a few minutes, stirring constantly. Add the milk little by little and beat until you get a homogeneous mixture. Cook until slightly thickened, about 5 to 6 minutes.

Gradually add as much cheese as you want to the sauce and whisk until melted after each addition. If you want to add more ingredients, like bacon, herbs or spices, now is the time.

Add the pasta to the sauce. Transfer to a tray, sprinkle with the remaining cheese and bake for 20 to 25 minutes or until golden and bubbly. And it's ready! A creamy, melty and irresistible macaroni and cheese!