Macaroni and cheese with béchamel sauce

A classic family dish: macaroni gratin, golden and meltingly tender.
Simple, economical and delicious, it appeals to all ages!

🛒 Ingredients

- Macaroni pasta — Panzani

- UHT semi-skimmed milk — Lactel

- T45 wheat flour — Francine

- Omega 3 & 6 Oil — Golden Fruit

- Grated cheese

Ground nutmeg — Ducros

- Fine salt — Noirmoutier Island

- Black pepper — Ducros

👩🍳 Preparation

- Cook the Panzani macaroni in a large pot of boiling salted water. Drain them when they are al dente.

- Prepare the béchamel sauce: in a saucepan, heat 2 tablespoons of Fruit d'Or oil . Add 2 tablespoons of Francine flour and mix for 1 minute.

- Gradually pour in 50 cl of Lactel milk while whisking until you obtain a smooth sauce. Season with salt and pepper and add a pinch of Ducros nutmeg .

- Mix the pasta with the béchamel sauce and half of the grated cheese. Pour into a gratin dish, sprinkle with the remaining cheese and bake at 180°C for 20 minutes, until golden brown.

💡 Tip

For a more indulgent version, add some pieces of ham or tuna before baking!