Pasta al Gratin Macaroni and Cheese

Servings 3
Author Anna Del Conte


  • 2 oz fontina grated
  • 2 oz Parmesan grated
  • 12 oz penne or macaroni elbows
  • 3 cups whole milk
  • 5 tablespoons butter
  • 1/2 cup flour
  • sea salt and black pepper
  • grated nutmeg


  • To make the bechamel sauce, heat the milk until hot but not boiling. Remove from the heat.
  • Melt the butter, remove the saucepan from the heat, and stir in the flour. Put the pan back on the heat and cook, stirring constantly, for about 30 seconds.
  • Remove the pan from the heat an add the milk gradually. Return the pan to the heat and cook until the sauce comes to a boil. Season with salt and pepper and a generous amount of nutmeg. Cook for a few minutes, stirring constantly.
  • To finish the sauce, leave cooking on low for 10-15 minutes, only stirring occasionally. This long, slow cooking makes it a rich sauce you would not be able to achieve if you cooked for a shorter time.
  • Add the cheeses to the sauce.
  • Cook the pasta in boiling salted water until al dente, as instructed on box. Drain.
  • Heat the oven to 350 degrees.
  • Coat a shallow baking dish with a little of the sauce. Dress the pasta with about 2/3 of the bechamel and transfer to the prepared dish. Spread the rest of the sauce all over the top. Bake for 30 minutes.
  • Remove from oven and let sit for 5 minutes before serving to allow the flavors to blend while cooking a little.


Adapted from Italian Kitchen