Macaroni with bechamel and tomato


1/2 kg of macaroni.
200 g of canned mushrooms.
1/2 liter of milk.
2 tablespoons of flour.
3 tablespoons of tomato sauce.
100 g of butter.
Grated cheese.

In a saucepan, prepare a bechamel with half the butter, the flour, the milk, and a little salt. When it is cooked — it should be very loose — add the three tablespoons of tomato sauce and the chopped mushrooms – which can be substituted with peas or diced ham.

The macaroni is cooked for 10 minutes in boiling water with a little salt and, once cooked, they are arranged in a refractory dish, covering them with the sauce. On top, they are sprinkled with abundant grated cheese and the rest of the butter in pieces. They are gratinated by introducing them for a few moments in the oven at high temperature and they are served hot in the same dish.

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