Macaroni gratin by Laurent Mariotte

Ingredients

6 servings

• 500 g of macaroni
• 200 g of cheddar
• 100 g of butter
• 50 g of flour
• 30 cl of milk
• salt and pepper
• 1 teaspoon of thyme
• 3 tablespoons of breadcrumbs

Steps

1. 1

   Cook the macaroni al dente in 3 liters of boiling salted water.

2. 2

   Drain them.

3. 3

   Preheat the oven to 210°C.

4. 4

   Prepare the béchamel: melt 50 g of butter in a saucepan with the flour. Off the heat, add the milk, salt, and pepper. Stir constantly with a whisk over medium heat until boiling. Add 150 g of cheddar and let it melt.

5. 5

   Butter the gratin dish with the remaining butter. Line with a layer of macaroni, cover with béchamel, and repeat the process.

6. 6

   Sprinkle with the remaining cheddar. Sprinkle with breadcrumbs and thyme.

7. 7

   Place in the oven and let it gratinate for 15 minutes.