- 350 g Macaroni (zita De Cecco)
- 120 g Butter
- 50 g Flour
- 50 cl Milk
- 10 cl Crème
- 150 g Fontina
- 30 g Grated parmesan
- 1 Egg white
- 1 petite Brushed truffle (optional)
- Salt and pepper
In a heavy saucepan, combine cold milk, 100 g butter, flour, 1 tbsp. coffee salt, 1 grated nutmeg and a good turn of pepper mill. Heat over medium heat and continue to turn with a hand whisk until boiling: you get a great béchamel with a good taste of butter (it is simply melted and uncooked). Out of the heat, add the cream and 100 g of chopped fontina. Stir until cheese is melted.
Mount the egg white in the snow. Stir in quickly with the sauce.
Cook the macaroni al dente in a large amount of salted boiling water and drain.
Preheat the oven to 200 ° C (tea 6-7). Coat a gratin dish with 20 g of butter. Fill it with macaroni in alternate layers with the sauce and some truffle strips. Finish with a layer of sauce. Sprinkle with 50 g strips of Fontina cheese and parmesan cheese. Brown for 20 minutes in the oven. Serve in the baking dish.
Prep Time30 mins
Cook Time40 mins
Total Time40 mins