Baked Macaroni and Cheese Recipe

This is an Italian twist of baked macaroni and cheese (maccheroni) with a nice gratin.

Italian twist with pancetta (Italian style of bacon) and zucchini (courgettes), of course you can leave out this ingredient when not avialable.

Ingredients: serves 4

- 4 slices of diced pancetta or unsmoked bacon
- 1 cup (250ml) Bechamel Sauce or white sauce
- 12 oz (340g) macaroni (maccheroni)
- 1 zucchina (courgette) diced for a summer recipe , or leave out
- 6 oz (170g) grated gruviera cheese
- 4 tbsp (60g) breadcrumbs
- salt

Italian Pastas Why Should You Buy It
Macaroni made by Italian pasta maker Martelli's family.
Best Italian gourmet pasta.

Preparation: easy 40 minutes

1. Preheat the oven to 350°F (180°C) and butter a baking dish. Boil the macaroni in salted water to boil. When cooked drain and pour into a large pasta bowl.

2. Add the bechamel or white sauce and the rest of the ingredients except the breadcrumbs. Mix well with the aid of a wooden spoon so as to obtain a homogeneous and well combined mixture, pour the mixture into the baking dish.

3. Before putting in the oven sprinkle with breadcrumbs, then bake for 20 minutes. When cooking occurred, garnish as desired and serve.