Gratin de Macaroni

Prep time: 20 minutes

Cook time: 25 minutes

Total time: ~45 minutes

Servings: 6 servings

Country of Origin

France

Description

Gratin de Macaroni is the sophisticated French cousin of macaroni and cheese. Macaroni pasta is coated in a rich, velvety Mornay sauce (a classic Béchamel infused with Gruyère or Comté cheese and a touch of nutmeg), topped with an extra layer of cheese, and baked under a broiler until bubbling and deeply browned.

Presentation & How It's Eaten

Served piping hot in individual ramekins or a large baking dish. It is eaten as a comforting side alongside roasted chicken or ham, or enjoyed simply on its own as a main dish with a crisp green salad on the side.

Ingredients

• 350g (12 oz) elbow macaroni or penne pasta

• 50g (3.5 tbsp) unsalted butter

• 50g (6 tbsp) all-purpose flour

• 600 ml (2.5 cups) whole milk, warmed

• 200g (2 cups) Gruyère or Comté cheese, grated (divided)

• 1/4 tsp freshly grated nutmeg

• Salt and freshly ground black pepper

• 2 tbsp breadcrumbs (optional, for crunch)

Step-by-Step Directions

1. Cook the Pasta: Cook the macaroni in a large pot of boiling, salted water for 1 to 2 minutes less than the package instructions (it should be very al dente since it will cook more in the oven). Drain and set aside.

2. Make the Roux: Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly, to cook off the raw flour taste without letting it brown.

3. Build the Sauce (The Secret): Slowly pour the warm whole milk into the roux in a thin stream, whisking constantly to prevent lumps. Simmer gently for 5 minutes, whisking frequently, until the sauce thickens into a smooth Béchamel.

4. Transform into Mornay: Remove the pot from the heat. Stir in 150g of the grated Gruyère cheese, stirring until completely melted. Season with salt, pepper, and a pinch of nutmeg.

5. Combine Pasta and Sauce: Fold the cooked macaroni into the warm Mornay sauce until every piece of pasta is generously coated.

6. Assemble and Bake: Preheat your oven's broiler (or oven to 200°C / 400°F). Transfer the macaroni mixture into a buttered baking dish. Sprinkle the remaining 50g of Gruyère (and optional breadcrumbs) evenly over the top.

7. Broil until Bubbling: Place under the broiler for 5 to 8 minutes, or until the cheese is bubbling, caramelized, and golden-brown. Let cool for 5 minutes before serving.

Optional

• Lardon Addition: Fold crispy, cooked bacon lardons into the pasta before baking for a savory, smoky crunch.

• Truffle Oil: Drizzle a few drops of white truffle oil over the top right before serving to elevate the dish.

Cooking Tips

• Warm the Milk: Using warm milk when building your Béchamel sauce prevents the roux from seizing up, ensuring a velvety smooth texture with zero lumps.

• Under-Cook the Pasta: Keep the pasta very firm when boiling. If it is already soft, it will absorb too much sauce and turn mushy during the baking process.

Nutrition Facts

(Estimated per serving)

• Calories: ~460 kcal

• Total Fat: 22g

• Saturated Fat: 14g

• Cholesterol: 65mg

• Sodium: ~390mg

• Total Carbohydrates: 45g

• Dietary Fiber: 2g

• Sugars: ~4g

• Protein: 19g