25 g/1 oz butter, plus extra for greasing 1 quantity Béchamel Sauce
50 g/2 oz Parmesan cheese, freshly grated 2 egg yolks
350 g/12 oz macaroni salt


1.Preheat the oven to 240°C/475°F/Gas Mark 9. Grease an ovenproof dish with butter. Mix together the béchamel sauce, Parmesan, butter and egg yolks.
2. Cook the macaroni in a large pan of salted, boiling water until just al dente, then drain and tip into a bowl.
3.Gently stir in half the béchamel sauce mixture and put the pasta in the prepared dish, then spoon the remaining béchamel sauce mixture on top.
4.Bake for 15-20 minutes until golden brown.

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