For a recipe for four people, cook 300 g of macaroni as indicated on the packet. Drain and reserve. Preheat the oven to 180°C, then prepare the béchamel:melt 20g of butter in a saucepan and add 20g of flour, stirring constantly, over low heat. Gradually add 40 cl of milk and mix until thickened. Add 1/2 tablespoon of mustard, salt and pepper. Then add 135 g of grated cheddar, and stir until you obtain a homogeneous sauce. Pour the pasta into a gratin dish, cover with the cheese sauce and mix well. Sprinkle with 60 g of breadcrumbs mixed with 20 g of melted butter, then with 35 g of grated cheddar. Bake for 30 minutes before tasting!
For a recipe for four, preheat the oven to 180°C, then peel and slice three onions. Fry them in a lightly oiled skillet until translucent. Wash four courgettes, then coarsely grate them, without peeling them. Add to the onions and cook for 5 minutes over medium heat, stirring. Separately, mix a bag of 100 g of light grated Gruyère, two eggs and two tablespoons of light liquid cream. Add salt and pepper. Spread the courgettes and onions in a gratin dish, then pour the sauce over them. Crumble at the top two whole rusks for the crunch. Bake for 15 minutes and enjoy without complex!
For a recipe for two people without oven, wash 350 g of potatoes and cut them into thin slices. Butter a mold suitable for the microwave oven and place a first layer of potato slices, overlapping them slightly. Layer a slice of fish of your choice, fresh or smoked. Sprinkle with oregano, salt, pepper and cover with a second layer of potatoes, then repeat the operation until all the ingredients are used up. Place a few slivers of butter, cover and run for 15 minutes at maximum power. Take out, then pour a briquette of liquid cream over the gratin and sprinkle with parmesan. Cover again and relaunch for 5 minutes. It's ready!
