Macaroni with bechamel and grated cheese

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Today I am going to teach you how to prepare macaroni with bechamel and grated cheese, one of the many recipes you could find in the cookbook I had when I was studying the intermediate training course of cooking.
One of the ingredients used in this recipe is the bechamel, which should be a bit thick to cover the macaroni perfectly.

I recommend that you prepare the bechamel yourself because you'll notice the difference between being homemade and buying it in the supermarket.

With the ingredients I recommend, you can prepare four servings of pasta.

The amount of grated cheese is used according to taste, since there are those who don't like cheese very much and there are those who like it so much that they would be able to use an entire package per person.

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To prepare these macaroni with bechamel and grated cheese you'll need:

- 320 gr. (11,28 oz.) of macaroni

- A little thick bechamel made with 80 gr. (2,82 oz.) of flour, 80 gr. (2,82 oz.) of butter and 1 litre (33,81 fl. oz.) of milk

- Grated cheese

To prepare these macaroni with bechamel and grated cheese you must follow the next steps:

- Cook the macaroni "al dente", that is , cooked to be firm to the bite.

- Drain the macaroni.

- Put the macaroni on a baking tray.

- Cover with the bechamel.

- Sprinkle with grated cheese.

- Gratinate at 200ºC (392ºF) until the cheese is browned.