Pasta gratin recipe
For 4 people: preparation 15 min and cooking 45 min
- 200g macaroni
- 50 cl of milk
- 40g butter
- 30g flour
- 15 cl fresh cream
- 50g grated cheese
- Salt pepper
Cook the macaroni al dente (about 8 minutes) in salted boiling water. Drain.
Melt the butter in a saucepan, add the flour and mix until it browns. Then pour in the milk and stir briskly with a whisk until thickened. Lightly salt, pepper. Add cream and pasta.
Pour the preparation into a large greased oven dish, cover with cheese and bake for 35 mins. 6 (180°C).
Lactose-free gratin recipe
Soy or rice milk and soy cream are used to make the béchamel, and the butter is replaced with olive oil. Ripened cheeses contain almost no more lactose, so you can use them with peace of mind. But you can also prefer a lactose-free cheese (sold in supermarkets).
Gluten-free gratin recipe
We replace the macaroni with gluten-free macaroni (always cooked al dente) and the flour with cornstarch.
The slim version of the pasta gratin
Skip the butter and cream: prepare a bechamel sauce by mixing 40 g of cornstarch in a little cold semi-skimmed milk (taken from 50 cl). Bring the rest of the milk to a simmer then add the diluted cornstarch and cook until thickened. You can also use just 100 g of pasta and complete with 200 g of turnips cut into sticks, previously steamed. Sprinkle with 20 g of grated parmesan.
Cholesterol-free gratin recipe
Choose whole macaroni and use the slimming béchamel. Finish by sprinkling your pasta with a little almond powder to brown it.
The right seasonal menu
- Endive salad with diced ham and apple
- Pasta gratin
- Cinnamon Orange Salad
Read also :
- 10 good reasons to eat pasta
- How to choose your gluten-free pasta
- 1 gratin dauphinois, 4 healthy versions
