Elbows with gratin cheese


  • 200g of La Parmigiana elbows
  • 200g grated Cheddar cheese
  • 100g grated mozzarella cheese
  • 40g ground bread
  • 750 ml of milk
  • 60g butter
  • 60g La Parmigiana flour
  • Salt
  • Pepper
  • Nutmeg


  1. Cook pasta in boiling salted water for 9 min. Reservation. For the bechamel: In a saucepan, melt the butter. When it is melted, add the flour and mix with a few rods. Cook this mixture for 2 minutes so that it takes on a more toasted tone, but not too much.
  2. Add the milk to the butter + flour preparation and mix until thickened. Add salt, pepper, and nutmeg to taste.
  3. Take off the heat and add the grated cheeses. Mix. Add the cooked and drained pasta and mix well.
  4. Pour this preparation into a mold greased with butter. Lastly, sprinkle on the breadcrumbs.
  5. Bake 20 minutes at 180 ° C. And ready! Accompany it with a salad to complete your menu.