Macaroni Au Gratin

Course : French
Serves: 4
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1 pound macaroni
1 1/4 cups basic bechamel sauce -- * see note
2 tablespoons grated Swiss cheese

Preparation / Directions:

* Note: The recipe for "Basic Béchamel Sauce" is included in this database. Cook macaroni in boiling salted water for 15 minutes, or until done. Drain. Butter an ovenproof casserole. Sprinkle bottom with 1 tablespoon grated cheese. Add 1/4 cup Béchamel sauce. Add layer of half macaroni. Cover with 1/2 cup Béchamel sauce. Add second layer of remaining macaroni. Cover with remaining Béchamel sauce. Sprinkle with remaining grated cheese. Dot with butter. Broil under flame of broiler for 5 minutes, or until top is browned. Serve hot. Comments: Macaroni was born in Italy, but France adopted it when it was still in its infancy. It is an integral part of French cuisine, and has been used for centuries everywhere in France. French recipes are different from the traditional Italian ones -- not so much because the tastes of the two countries differ, but rather because French soil is richer and the climate milder and, therefore, a greater variety of ingredients are available. "Macaroni Au Gratin" and "Spaghetti Timbales" (also included in this database) are as French as "Soupe A L'Oignon" or "Crepes Suzette," and, in their way, they are as good. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvi

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