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X Italian Pasta Dishes
Pasta Gratinata/ Baked Macaroni and Cheese (with butter, flour, milk and Parmesan)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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6 tablespoons butter
4 tablespoons flour
2 cups milk
1 teaspoon salt
1/4 teaspoon white pepper

3/4 pound macaroni, cooked and drained

1 cup grated Parmesan cheese


Melt 4 tablespoons of the butter in a saucepan, blend in the flour.

Add the milk, stirring steadily to the boiling point.

Mix in the salt and pepper.

Cook over low heat 10 minutes.

In a greased casserole, make as many layers as possible fo the macaroni, cheese and sauce.

Dot with the remaining butter.

Bake in a 400 degrees F oven 20 minutes.

Serves: 3-4.


The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org... Image -- Bernardo Strozzi: The Cook, 17th century.

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