This Mac ‘n’ Bechamel Sauce au Gratin makes a quick and easy apres ski snack. And it makes a tasty dinner, as well.
Watch as Marie Gallo shows you how when Eye on Sun Valley takes you into Marie’s Kitchen.
Mac ‘n’ Bechamel Sauce au Gratin
2 tablespoons butter
1 cup flour
2 cups, or less, milk
3 ounces dry elbow pasta
One or two precooked Italian sausages, or other flavor sausage
Salt and pepper
Grated nutmeg, optional
Gruyere cheese
Melt butter in a pan on medium heat. As it melts, add a little of the flour at a time and stir so that it’s not lumpy. Lower temperature on the stove, add one to two cups of milk in and stir until thick.
Add a pinch of salt and pepper. Add some grated nutmeg if you like.
Add pasta to the sauce. Mix in sliced, precooked sausage and put in a 9-inch baking dish. Top with gruyere, or Parmesan, cheese. Bake in a 400-degree oven for 20 minutes, and serve with green salad or green beans.