Macaroni Gratinee Recipes

MACARONI AU GRATIN

Steps:

• Preheat oven to 300°F. Lightly grease a 13-by-9-inch baking dish.
• Cook macaroni according to package directions, adding 1 tsp. salt; drain well. Combine eggs, milk, pepper, and remaining 1/2 tsp. salt in a large bowl; add cooked macaroni, and stir well.
• Spoon half of macaroni mixture into prepared dish. Sprinkle with half of cheese. Repeat layers with remaining macaroni mixture and cheese, ending with cheese.
• Bake at 300°F for 30 minutes; increase temperature to 400°F, and bake 10 minutes or until lightly browned. Let stand 15 minutes before serving.

MACARONI AU GRATIN

Steps:

• Preheat broiler. In a medium saucepan over high heat, bring 2 quarts water and kosher salt to a boil. Add macaroni and return water to a boil; cook until barely al dente, about 5 minutes. Meanwhile, in a large bowl, stir the grated Grana Padano, Jarlsberg, and Cheddar cheeses to combine. Set aside. Taste a macaroni for doneness: it should be chewy yet firm. Strain macaroni in a colander and set aside.
• Add heavy cream and a pinch of sea salt to an oven-safe skillet; turn heat to medium-high and bring to a simmer. When cream is simmering, fold in the macaroni. Continue to simmer to reduce and thicken, about 1½-2 minutes. Stir in ¼ of the cheese mixture to combine with noodles. Turn off the heat and stir in another ¼ of the cheese. Place remaining cheese over the top in an even layer (do not stir).
• Set rack in the oven about 4 inches from the broiler. Place skillet under the broiler until cheese melts and caramelizes into a golden brown crust, 3-5 minutes (keeping an eye on it so it doesn't burn). Remove gratin from oven and let rest 5 minutes before serving.

MACARONI GRATIN

Steps:

• Preheat the oven to 190 degrees C.
• In a large pot, bring 2 liters of water to a boil with a bit of salt and add the pasta.
• Cook for 8 minutes.
• Drain by lifting it out of the water and immediately coat with the olive oil.
• Meanwhile, take a broad oven proof dish-- wide enough to comfortably fit two layers of pasta.
• If it is too small the pasta will be too deep and only a small portion of it will be"au gratin".
• Rub the inside of the dish hard with the clove of garlic, cut in half.
• In a bowl, mix the pasta with the cream and cheese.
• Season with salt and pepper and pour into the ovenproof dish.
• Dot the surface with butter and put into the preheated oven for 10-15 minutes.
• When it is done you should have a wonderful golden gratin.
• If you want more colour, you can pop the gratin under the grill for a minute or so.

MACARONI AU GRATIN

Steps:

• Cook macaroni according to package directions; drain. Place in a greased 2-qt. baking dish; set aside. , In a saucepan, melt butter over medium heat. Stir in flour until well blended. Gradually add milk; bring to a boil. Cook and stir for 2 minutes; reduce heat. Add cheese, onion, Worcestershire sauce, salt, pepper and mustard; stir until cheese melts. , Pour over macaroni and mix well. Sprinkle with bread crumbs. Bake, uncovered, at 375° for 30 minutes.

OVERNIGHT MACARONI AND CHEESE GRATIN

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until halfway cooked, about 4 minutes. Drain.
• Combine heavy cream, milk, and Gruyere cheese in a large bowl. Add elbow macaroni and mix well; season with salt and pepper. Cover bowl with plastic wrap and refrigerate for 24 hours.
• Bring the macaroni mixture to room temperature, 30 minutes to 1 hour. Pour into a 2-quart baking dish. Sprinkle remaining Gruyere cheese on top.
• Preheat oven to 400 degrees F (200 degrees C).
• Bake in the preheated oven until golden and crispy, 15 to 20 minutes.

MACARONI GRATINEE

Steps:

• Heat the olive oil in a large skillet over medium-high heat, and stir in the ground beef until crumbly and no longer pink, about 5 minutes. Stir in the onion, garlic, Italian seasoning, cayenne pepper, and salt; continue cooking until the onion has softened and turned translucent, about 5 minutes more. Drain off the excess grease, and add the tomato paste and crushed tomatoes. Bring to a simmer, then reduce heat to medium-low, cover, and simmer 1 hour.
• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Stir the cooked macaroni into the meat sauce until combined, then spread into a 9x13 inch baking dish. Sprinkle with Cheddar and Parmesan cheeses.
• Broil in preheated oven until the cheese is bubbly and golden, about 5 minutes.

THOMAS KELLER'S MACARONI GRATIN (GRATI DE MACARONI) RECIPE RECIPE

Steps:

• Mornay sauce: 1. Melt the butter in a large heavy saucepan set on a diffuser over medium heat. 2. Add the onion and a pinch of salt and cook slowly, stirring occasionally, for 2-3 minutes, or until the onion is translucent. 3. Sprinkle in the flour and cook for about 3 minutes, stirring constantly so that the roux doesn't burn or color. 4. Whisking constantly, add the milk and cream and whisk until fully incorporated. 5. Bring to a simmer, whisking, then add the bay leaf, peppercorns, and cloves. 6. Move the pan to one side of the diffuser, away from direct heat to avoid scorching, and bring back to a gentle simmer. Adjust the heat to maintain a gentle simmer and cook, whisking occasionally, reaching into the corners of the pan, for about 30 minutes. (If the sauce does begin to scorch, pour it into a clean pan - don't scrape the bottom of the pan - and continue). 7. Remove the sauce from the heat and season to taste with salt, a grating of nutmeg, and a pinch of white pepper. 8. Strain the sauce, add the cheese, and whisk to melt. 9. Use immediately, or place in a storage container, press a piece of plastic wrap against the surface to keep a skin from forming, and refrigerate for up to a week. 10. If the sauce is too thick after refrigeration, it can be thinned with a little heavy cream. Mac and Cheese 1. Bring a large pot of salted water to a boil. Add the macaroni and cook until tender; drain, rinse under cold water, and drain on paper towels. 2. Meanwhile, put a rack in the top third of the oven and preheat the oven to 400F. 3. Warm the Mornay sauce in a large saucepan over low heat. If the sauce has been refrigerated and seems too thick, thin it with a little additional heavy cream. Remove from the heat and add the macaroni and mushrooms or ham, if using (* I use sauteed smoked bacon). Mix well and season to taste with salt, pepper, and nutmeg. (The mixture may look loose, but the macaroni will continue to absorb sauce and it will thicken as it bakes.) 4. Pour into an 8-cup gratin dish, such as a 9-by-15-inch oval, or into individual gratin or baking dishes. Sprinkle the top with the thyme, cheese, and bread crumbs. 5. Place the gratin dish(es) on a baking sheet in order to catch any sauce that may bubble over, then place in the oven. Turn the heat down to 375F and bake for 15 to 20 minutes, or until the mixture is hot and bubbling around the edges. If the gratin has not browned, turn on the broiler to brown the top.

POTATO AND MACARONI GRATIN

Steps:

• Preheat oven to 350°F. Butter 8 x 8 x 2-inch baking dish. Cook potato in large pot of boiling salted water until tender, about 10 minutes. Using slotted spoon, transfer potato to large bowl. Add macaroni to same pot of boiling water; cook until just tender but still firm to bite. Drain macaroni. Add to bowl with potato.
• Meanwhile, melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add sliced onions and sauteé until tender and brown, stirring often, about 15 minutes.
• Add onions, cream, milk and cheese to potato mixture and mix well. Season to taste with salt and pepper. Transfer to prepared dish. Bake until heated through and cheese melts, about 20 minutes. Let cool 5 minutes; serve hot.

MACARONI AND CHEESE AU GRATIN

Steps:

• Cook the macaroni according to package directions.
• Drain.
• Melt the 1 T butter in a saucepan;
• stir in the onions and saute until they are translucent.
• Stir in the flour and cook a minute or so, stirring.
• Slowly add the milk, stirring constantly.
• When all the milk is in and the sauce is smooth and creamy, stir in the salt, pepper, the 1 and 1/2 c cheese, the worcestershire and dry mustard.
• Reheat a bit if necessary to melt all the cheese.
• Stir in the cooked macaroni.
• Now comes the au gratin part:.
• Turn the macaroni and cheese into a greased 2 quart casserole.
• Combine the bread crumbs and the 1/2 c cheese and sprinkle over the surface of the M&C.
• Melt the 3 T butter in a small pan and drizzle over all.
• Bake at 350 for 10 minutes or so (unless the mixture had gotten cold before it went into the oven, in which case make it 20 or 30 minutes), And run it under the broiler quickly at the end to brown the top.