8 servings Preparation time: 20mn Cooking time: 46mn Intermediate
600 g Macaroni n ° 4 EXTRA
600 g of ground meat
4 dl milk
100 g butter
50 g grated Gruyere cheese
40 g flour
Salt and pepper
Cook the Macaroni Extra in a large pot of boiling salted water according to the time indicated on the packaging.
- Chop the meat with the onion; add the thyme, salt and pepper. Cook gently in a frying pan for 10 minutes.
- Meanwhile, prepare a béchamel with 60 g of butter which you will melt over low heat, add the sifted flour, mix well, add the cold milk only once, stir, boil for a few minutes, salt, pepper, add a hint of grated nutmeg.
- Mix the minced meat with this sauce. Drain the EXTRA macaroni, mix with the mince sauce. Add the grated Gruyere cheese.
- Butter a baking pan. Pour the preparation into it. Sprinkle with butter scraps made with the rest of the butter. Put in a hot oven (thermostat 7, 220 ° C) for 30 minutes.
Extra tip: For a creamy and fluffy consistency, cook the macaroni in milk