Ingredients
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2 Cups Elbow Macaroni
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4 tbsp Butter
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4 tbsp All Purpose Flour
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3 Cups Milk
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1 Cup Cheddar Cheeseshredded
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½ Cup Parmesan Cheesegrated
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¼ tsp Nutmeg Powder
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Acc. To Taste Salt
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Acc. To Taste Black Pepper Powder
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½ Cup Bread Crumbsoptional
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1 tbsp Fresh Parsleychopped
Description
Macaroni in Bechamel Sauce, also known as Macaroni au Gratin, is a rich and creamy dish that combines the comfort of pasta with the velvety smoothness of béchamel sauce. Perfect as a main course or a side dish, this recipe is sure to become a family favorite with its irresistible blend of flavors and textures.
This dish is perfect for cozy dinners and makes excellent leftovers, if there are any left!
Here’s the recipe for Yummy and Tasty Macaroni in Bechamel Sauce;
Directions:
- Bring a large pot of salted water to a boil.
- Add the macaroni and cook according to the package instructions until al dente.
- Drain and set aside.
- In a medium saucepan, melt the butter over medium heat.
- Add the flour and whisk continuously for about 2 minutes until the mixture is smooth and bubbly.
- Gradually add the milk, continuing to whisk until the sauce thickens and comes to a gentle boil.
- Reduce the heat to low and stir in the cheddar cheese and Parmesan cheese until melted and well combined.
- Add the nutmeg, salt, and pepper to taste.
- Preheat your oven to 375°F (190°C).
- Mix the cooked macaroni into the béchamel sauce until the pasta is evenly coated.
- Transfer the mixture to a greased baking dish.
- If using breadcrumbs, sprinkle them evenly over the top for a crispy finish.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
- Garnish with chopped parsley before serving.
- Enjoy your creamy, cheesy Macaroni in Béchamel Sauce hot out of the oven.
