Gratin de macaroni by Laurent Mariotte

Ingredients

For 6 servings

• •500 g 500 g macaroni
• •200 g 200 g of cheddar
• •100 g 100 g butter
• •50 g 50 g flour
• •30 cl 30 cl milk
• •salt and pepper
• •1 c. à café 1 teaspoons of thyme
• •3 c. à soupe 3 tablespoons of breadcrumbs

Method

1. 1.Cook macaroni al dente in 3 liters of boiling salt water.
2. 2.Drain them.
3. 3.Preheat the oven to 210°C.
4. 4.Prepare the bechamel: melt 50 g of butter in a saucepan with the flour. Out of the heat, add the milk, salt and pepper. Stir constantly with a whip over medium heat until boiled. Add 150 g of cheddar and let melt.
5. 5.Butter the gratin dish with the remaining butter. Tap a layer of macaroni, cover with bechamel and renew the operation.
6. 6.Sprinkle with the rest of cheddar. Sprinkle with breadcrumbs and thyme.
7. 7.Bake and let grate for 15 minutes.