MACARONI WITH BECHAMEL SAUCE AND CHEESE
A delicious recipe, easy, cheap, fast and very rich.
Ingredients
- 400 grams of macaroni
- 200 grams of grated cured cheese (your choice)
- 60 grams of wheat flour
- 60 grams of olive oil or butter
- 3 cups of warm milk (700 ml)
- Chopped parsley
- Salt and pepper
Preparation
- Boil water in a container, once it is boiling add the macaroni and add a tablespoon of salt. It is important that you keep in mind that the water must cover the macaroni very well.
- Let cook for 12 minutes. Until they are “al dente”.
- Once the macaroni are cooked, reserve 4 tablespoons of the cooking water (one per person) and drain the rest of the water from the macaroni.
- In a separate container we are going to prepare the bechamel sauce. We leave a large frying pan over low heat and add the oil or butter and flour. Remove and leave on the fire for three minutes, so that it cooks a little.
- After a few minutes we add the warm milk considering doing it in three rounds. First we add about 200 ml and we are stirring, until all the milk has been absorbed. We repeat this step with the second batch, adding another 200 ml and when the milk has been reintegrated, we add the rest of the milk, stirring constantly. Let cook 5 more minutes.
- After the cooking time of the sauce, add the cheese, the parsley, a little ground pepper, the macaroni and the cooking broth. This broth will give us a smoother sauce and enhance the flavors. Taking into account that the broth already has salt and cheese, it is not necessary to add any salt to the sauce.
- Finally we remove and integrate all the ingredients to the fire, for one more minute and serve.