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From @French Cooking Academy

Gratin de Macaroni

50 min · Serves 2 · 1050 kcal

50 mintotal
15 minhands on
17steps
2servings

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Ingredients

For the pasta

  • 250 ml milk (about 1 cup)
  • 250 ml heavy cream (about 1 cup)
  • Fresh parsley
  • Fresh sage
  • 1 small onion, halved
  • Salt
  • Black pepper
  • 150 g macaroni

For the dish assembly

  • 2–3 garlic cloves
  • 60 g butter, plus extra for the dish
  • 150 to 200 ml warm cream
  • 100 g Comté or Emmental cheese, grated

Method

For the pasta

  1. Add the milk and cream to a saucepan over medium heat.

  2. Add the parsley, sage, and onion halves to the pan.

  3. Season with salt and black pepper.

  4. Bring the mixture to a simmer.

  5. Stir in the macaroni.

  6. Cook over medium heat, stirring occasionally, until par-cooked, 5–7 minutes.

  7. Remove from heat, discard the onion halves and herb sprigs, and set the pasta mixture aside.

For the dish assembly

  1. Preheat the oven to 360°F (180°C).

  2. Crush the garlic cloves.

  3. Rub the crushed garlic around the bottom and sides of a cast-iron skillet.

  4. Generously butter the inside of the skillet.

  5. Transfer the par-cooked macaroni and its liquid into the prepared skillet.

  6. Scatter the butter pieces over the macaroni and stir them in.

  7. Pour in the warm cream to cover the pasta.

  8. Top evenly with the grated cheese.

  9. Bake until bubbling and browned on top, 30–40 minutes.

    Then 35 min of waiting

  10. Serve hot directly from the skillet.

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