Macaroni au Gratin
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Macaroni à l'Italienne
- a little sauce Béchamel
- grated cheese
- breadcrumbs
- melted butter
- butter for the dish
Instructions
- Prepare the macaroni as for Macaroni à l'Italienne, adding a little sauce Béchamel.
- Arrange it on a buttered gratin dish sprinkled with grated cheese.
- Sprinkle the surface with grated cheese mixed with breadcrumbs, then with melted butter.
- Gratinate in a brisk oven.