Gratinated Macaroni Cheese

Ingredients

Béchamel sauce:

• 40g butter
• 40g plain flour
• 600ml full-cream milk
• salt, pepper and nutmeg to taste
• 1 egg yolk
• 160g grated Emmental, Comté, Cheddar, Gouda or other stringy cheese
• 280g macaroni

Method

To prepare béchamel sauce: 

Melt butter over low heat in a saucepan. Add the flour and stir with a wooden spatula. Cook, stirring, for about 5 min­utes, or until the mixture becomes bub­bly and turns whitish. Pour in cold milk, stir and season to taste. Cook over medi­um heat until thick, stirring from time to time with the wooden spatula. Remove from heat and set aside for 10 minutes to cool. Stir in the egg yolk and half the cheese.

To gratinate: 

Cook the macaroni in salted water according to package instructions. Drain well. In a mixing bowl, combine the mac­aroni and 3/4 of the béchamel sauce. Mix well and pour into a buttered, ovenproof dish. Top with remaining béchamel sauce and sprinkle over the remaining cheese. Place on the top shelf of an oven preheated to 210ºC. Bake for around 20 minutes, or until the top is golden brown. Serve warm.