Penne with bechamel sauce

Penne with bechamel sauce

Penne al Gratin

By
From
Cooking from memory
Serves
4-6
Photographer
Mark Roper

This pasta dish is baked in a creamy white sauce.

Ingredients

Quantity Ingredient
500g penne

Sauce

Quantity Ingredient
185g butter
3 tablespoons plain flour
1.5kg milk
pinch salt
150g parmesan cheese

Method

  1. Preheat the oven to 200°C.
  2. Melt the butter in a saucepan, then remove from heat. Stir through the flour until a smooth paste forms. Add a little milk and stir until smooth and well combined. Pour in the remaining milk and heat on low, stirring continuously until the sauce thickens. Remove from heat and allow to cool. Add the salt and cheese, and stir.
  3. Cook the penne in boiling salted water until al dente, about 10 minutes. Drain the pasta, combine with the béchamel sauce and pour into a greased oven dish. Bake for 30–40 minutes, until golden brown. Serve hot.
Tags:
Jewish
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