Macaroni with Bechamel

Ingredients

• long Neapolitan macaroni
• butter
• milk
• balsamella (bechamel)
• egg yolk
• grated Parmesan cheese

Instructions

1. Boil long macaroni two-thirds in salted water, drain, and finish cooking with butter and then milk over moderate heat.
2. Make a balsamella (No. 137), bind it off the boil with an egg yolk, and pour over the macaroni with grated Parmesan.
3. Brown lightly on top and serve as a garnish to stewed beef or veal fricandeau, or separately, keeping them moist.