CookEat Recipe
Breadcrumb-Topped Long Macaroni
Long macaroni finished in milk sauce with Gruyere, butter and Parmesan, heaped in a dish and browned under a complete breadcrumb covering.
Method
Steps
Step 1
Gather the ingredients: 300 g long sturdy macaroni that holds its shape during cooking; 15 g plain flour; 60 g butter, divided into two equal portions; 60 g Gruyere, grated or finely diced; 40 g grated Parmesan; 600 ml milk; Fine dry breadcrumbs, enough to cover the entire mound, about 40–50 g as a guide; Salt for cooking the pasta; Water for boiling.
Step 2
Cook the long macaroni in salted boiling water for about half its normal cooking time, then drain well in a sieve or colander.
Step 3
Melt 30 g butter with the flour in a saucepan, stirring continuously. When the flour begins to take colour, add the milk gradually while stirring. Bring to a gentle boil and cook for about 10 minutes, stirring often.
Step 4
Add the half-cooked macaroni and the Gruyere. Reduce the heat and simmer gently, stirring carefully, until the pasta finishes cooking and absorbs the milk into a coating sauce. Keep the strands intact and avoid scorching. Stir in the remaining 30 g butter and all the Parmesan.
Step 5
Transfer to an ovenproof serving dish, making a mound, and cover all its exposed surface with fine dry breadcrumbs. Bake at 200°C for about 15–20 minutes until golden brown and hot throughout. Serve immediately as a small course or alongside a separately prepared meat dish.
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