600 g cooked and drained macaroni
300 ml cream
250 ml hot Bechamel Sauce.
50 g butter
75 g grated Parmesan cheese
salt and pepper
300 ml cream
250 ml hot Bechamel Sauce.
50 g butter
75 g grated Parmesan cheese
salt and pepper
method
1. Place the macaroni into plenty of simmering salted water and move it around to prevent it sticking; cook for 8-10 minutes, then drain in a colander.
2. Melt the butter in a shallow pan, add the macaroni and stir with a fork.
3. Add the cream and 250 ml hot Bechamel Sauce, mixing them in with a fork. Season with salt and pepper and allow to thicken.
4. Pour into a shallow dish, sprinkle with 75 g grated Parmesan cheese and 50 g melted butter and gratinate under a salamander grill or at the top of a hot oven.
2. Melt the butter in a shallow pan, add the macaroni and stir with a fork.
3. Add the cream and 250 ml hot Bechamel Sauce, mixing them in with a fork. Season with salt and pepper and allow to thicken.
4. Pour into a shallow dish, sprinkle with 75 g grated Parmesan cheese and 50 g melted butter and gratinate under a salamander grill or at the top of a hot oven.
serving amount
serves 10
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