Maccheroni al gratin veloce (quick macaroni and cheese)
Prep time
Cook time
Total time
Categories: Kids, Gluten Free*use gluten free pasta, Vegetarian, Season: Autumn/Winter
This is the quick version of the traditional recipe based on a bechamel sauce.For children sometimes I add cubed ham to the pasta.
To stage this meal, ideally boil the water in a pentola. If a pentola is not available, boil the pasta for the first serving (90 grams of pasta per person) and use a slotted spoon to remove the pasta from the water and toss with the sauce. Keep the pasta water heated in a covered pan until the next serving and repeat.
This is the quick version of the traditional recipe based on a bechamel sauce.For children sometimes I add cubed ham to the pasta.
To stage this meal, ideally boil the water in a pentola. If a pentola is not available, boil the pasta for the first serving (90 grams of pasta per person) and use a slotted spoon to remove the pasta from the water and toss with the sauce. Keep the pasta water heated in a covered pan until the next serving and repeat.
Author: Woo Wei-Duan
Recipe type: First Course (Primo)
Cuisine: Sicilia
Serves: 4
Ingredients
- 350 grams short pasta such as penne, fusilli, etc
- 1 garlic clove, skinned and cut in half
- 80 mls single cream
- 120 grams medium firm cheese such as gruyere, etc. (do not use mozzarella)
- 40 grams Parmgiano-Reggiano cheese
- Sea salt
Instructions
- Bring to a boil 5 litres of water and 50 grams of salt.
- Rub the serving bowls with the garlic clove.
- Boil the pasta for the time indicated on the package.
- Drain the pasta, reserving 100 mls of the pasta water. Add the pasta, cream and both cheeses to the bowl.
- Stir together until the cheeses have melted.
- Serve.
