Gratin de Pâtes

Ingredients

Pasta

8 ounces (such as penne or macaroni)

Unsalted butter

3 tablespoons

Onion

1 medium, finely chopped

Garlic

2 cloves, minced

All-purpose flour

3 tablespoons

Milk

2 cups (whole milk recommended)

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Dried oregano

1/2 teaspoon

Dried parsley

1/2 teaspoon

Paprika

1/2 teaspoon

Parmesan cheese

1 cup, grated

Gruyère cheese

1 cup, grated (plus more for topping if desired)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large pot, cook the pasta according to the package instructions until al dente. Drain and set aside.
3. In a large saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant, about 5 minutes.
4. Sprinkle in the flour, stirring constantly, and cook for 1 minute to create a roux.
5. Gradually whisk in the milk, bringing the mixture to a simmer. Continue to cook until the sauce has thickened, about 5 minutes.
6. Stir in the salt, black pepper, grated Parmesan cheese, paprika, dried parsley, and dried oregano until well combined.
7. Add the cooked pasta to the cheese sauce, mixing until the pasta is fully coated.
8. Transfer the mixture to a greased 9x13-inch baking dish, spreading it out evenly.
9. Top the pasta with the grated Gruyère cheese, ensuring an even layer.
10. Bake in the preheated oven for 30 minutes, or until the cheese is melted, bubbly, and golden brown.
11. Let cool for a few minutes before serving.