Gratin Macaroni with Three Cheeses

Thanks to gorgonzola, cheese, and pecorino, your dish will be more refined. Great taste and simple preparation – let cooking become fun.

Details

Preparation Time: 20 minutes
Cooking Time: 40 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 4

Ingredients

400 g Pasta, Macaroni
1 piece Egg, fresh
150 g Cheese, Cheddar
1 pinch Spices, pepper, black
2 pinch Salt, table
60 g Cheese, Gorgonzola
150 g Cheese, edamame

bešamel omaka

50 g Butter, unsalted
50 g Wheat flour, white, multi-purpose
0.5 l Milk, whole milk
1 pinch Spices, mace, ground

Steps

Place a pot with a larger amount of salted water on the stove and bring it to a boil. Add a few drops of olive oil and pour in the macaroni. Cook them for exactly the time indicated on the package. Drain the cooked macaroni well.
Prepare the béchamel sauce from the ingredients, mixing in the egg yolk, pecorino, salt, and pepper.
Preheat the oven to 190°C. Crumble the gorgonzola into smaller pieces with your fingers. Grease a deep ovenproof dish with butter and layer in the macaroni. Pour half of the béchamel sauce over it, then cover with another layer of macaroni. Pour the remaining béchamel sauce over the top and finally sprinkle with grated edam cheese and gorgonzola.
Place the dish in the preheated oven for 25 to 30 minutes until the top layer turns golden brown and crispy. Serve the baked macaroni on plates and enjoy immediately.

Nutrition Information (Per 100g)

Calories: 248.33 kcal
Fat: 9.28 g
- Saturated Fat: 5.13 g
Carbohydrates: 29.05 g
- Sugars: 2.69 g
Protein: 9.44 g
Fiber: 1.06 g

Advice

When cooking pasta, follow the rule of using 1 liter of water for every 100g of pasta. For every liter of water, use 10 to 12g of salt. You can sprinkle the gratin macaroni with freshly chopped parsley at the end. You can also mix in diced fresh tomatoes, or substitute with tomato sauce or canned tomatoes during off-season.