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| Recipe from: dailydelicious Image Credit: Jiraporn |
Macaroni
Gratin
“I love
comfort food and this is one of them, crunchy top and cheesy inside, what a
lovely dish. It’s so easy to make and after you put it in the oven, everything
done.” Jiraporn
Ingredients:
Base:
450 g elbow
macaroni
120 g lightly
smoked slab bacon, cut into 1/4-inch dice
2 tablespoons
olive oil
White
sauces:
60 g Butter
60 g all-purpose
flour
5 cups whole
milk
40 g grated
Parmesan cheese
80 ggrated
Gruyère cheese
1½ teaspoons salt
½ teaspoon Pepper
Topping:
60 g (or
enough to cover the top) grated Gruyère cheese
Preparation:
Preheat the
oven to 400°F (200°C).
Cook the
macaroni according to the directions on the package.
Drain, toss
with the olive oil, and set aside in a large mixing bowl.
Add the bacon
to a small skillet and sauté over medium heat until brown but not crisp, about
10
minutes.
Drain on
paper towels and add to the cooked macaroni.
In a medium
saucepan, bring the milk just to a foamy boil, then reduce the heat to very low
to
keep warm.
In another
saucepan, melt the butter over medium heat.
When the foam
subsides, remove from the heat.
Whisk in the
flour and continue stirring until a smooth, pale roux has formed.
Return the
saucepan to medium heat and, while still whisking steadily, begin ladling the
hot milk into the roux, 1 cup at a time, completely incorporating each cup
before adding the next.
After all the
milk has been added, continue to whisk until the sauce thickens and bubbles
gently, about 2 minutes.
Add the
Parmesan, Gruyère, and the salt and pepper, and stir until the cheese has
completely
melted.
Pour the
sauce over the macaroni, mix thoroughly, and pour into a buttered 10 X 14-inch
gratin
dish, sprinkle the Gruyère on top.
Bake in the
oven for 25-30 minutes, until the top is golden and crunchy.
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Attribution-NonCommercial-NoDerivs 3.0 Unported
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