Pasta gratin with béchamel sauce

Prep : 20 min

Cook : 40 min

Difficulty : Medium

Proposed by : titou drapeau (France)

FructanGOSLactose +FructoseSorbitolMannitol

Serves :

4

Butter : 50 g (Béchamel sauce)

Buckwheat flour : 50 g (Béchamel sauce)

Lactose-free milk : 500 ml (Béchamel sauce)

Salt : 1 pinch (Béchamel sauce)

Pepper : 1 pinch (Béchamel sauce)

Nutmeg : 1 pinch (Béchamel sauce)

Bacon lardons : 200 g

Gluten-free pasta (Penne Rigate) : 400 g

Grated Emmental cheese : 200 g

Cook the bacon lardons in a pan over high heat until lightly browned. Set aside.

Béchamel sauce:

In a large saucepan, melt the butter over medium heat, add the buckwheat flour, and stir vigorously with a spatula until smooth.
Gradually add the milk while whisking well to avoid lumps. Cook over medium heat for about 10 minutes, stirring constantly until the sauce thickens.
Add the salt, pepper, and nutmeg, and mix well.

Preheat the oven to 200°C (392°F).

Gratin:

Cook the pasta in a pot of water according to the package instructions. Drain and place in a baking dish. Add the bacon lardons and mix.
Pour the béchamel sauce over the pasta and gently shake the dish to distribute it evenly. Sprinkle with the grated Emmental cheese.
Bake for about 20 minutes.