Pasta au gratin is a traditional Italian dish well known all over the world but there is not only a recipe. In other words there are a lot of versions. When we make this recipe at our home we try to use less butter and Parmesan.
Here it is our version!

Prepare the béchamel sauce following our instructions or your recipe. Let it cool and then add the egg yolk and stir very well.
Meanwhile cook the penne until al dente stage following our instructions.
Preheat oven to 200 °C (400°F). Grease a deep baking pan (not too large) using half the butter.
Drain the penne and toss them with half the béchamel sauce. Make a first layer of penne, sprinkle them with a tablespoon of Parmesan, some béchamel and very little pieces of butter. Keep on making other layers in the same way until you finish all the ingredients. Remember to cover the surface with the remaining Parmesan, butter and béchamel.
Bake until the surface is golden and crunchy.
Serve hot.

Note

• - You can choose the shape of short pasta you prefer to make this recipe, the long macaroni too!
• - Some people use to add other milk before baking the pasta but we prefer not to add it for the cooking time doubles.
• - We have just told you about some variations. For example you can substitute the egg yolk in the béchamel sauce with 50 (1 3/4 oz) of cheese such as fontina or asiago or cheddar ... Cut the cheese into little cubes and let it melts in the béchamel sauce on very low heat.
  You can lower the amount of calories and fat using a larger pan so you can spoon the penne in only one layer. In this way you can use less Parmesan and butter.
• - If you have no time you can use ready béchamel sauce.
• - Finally, what is the difference between penne or macaroni au gratin and four cheese pasta? Read more on the blog!

What's the right wine for " Macaroni au gratin " ?

Our suggestion is: Lambrusco, a red wine from Emilia (Italy)