INGREDIENTS
5 cups of macaroni cooked al dente
75 ml (5 tbsp.) Butter
75 ml (5 tbsp.) Of unbleached all-purpose flour
1.5 liters (6 cups) warm milk 2%
1 pinch cayenne pepper
salt to taste
30 ml (2 tbsp.) Chopped chives
500 ml (2 cups) broccoli in whipping, bleached
500 ml (2 cups) cheddar, grated
PREPARATION
1. In a saucepan, melt butter, add flour and make a roux. Cook 10 minutes over medium heat, stirring often. Add the hot milk gradually and whisk well to dilute each addition to prevent lumps
2. Bring to a boil, stirring constantly, Add salt and cayenne pepper and cook 20 minutes, stirring frequently.
3. Meanwhile, preheat oven to 180 ° C (350 ° F). Well oiled rectangular baking pan. Book.
4. When the béchamel is cooked, add the grated cheese and blanched broccoli florets and stir to melt the cheese.
5. Add the pasta al dente folding gently. Transfer to the oiled gratin dish. Bake 20 to 30 minutes. In the last 5 minutes of cooking, increase the temperature «broil» and brown the top of the macaroni.
6. Let stand 5 minutes from the oven and serve.
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