Macaroni Gratin. This deliciously moist macaroni gratin is a far cry from American macaroni and cheese. Chef Benoît Guichard cooks the pasta in milk, then cools the cooking liquid down with ice cubes, a technique. Bring a large pot of lightly salted water to a boil.

I admit this might look like just another excuse to make more macaroni and cheese. When I searched macaroni gratin in English online, I quickly realized that "macaroni gratin" looks quite different from what Japanese people would imagine. Most macaroni gratins I saw online are more of a cheesy casserole dish, much like a fancier version of mac and cheese. You can have Macaroni Gratin using 15 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Macaroni Gratin

1. You need 1 can of creamy garlic cheese pasta sauce (300 gram).
2. Prepare 2 cups of Macaroni.
3. Prepare 1 of onion (thinly clice).
4. Prepare To taste of Italian herb.
5. Prepare 2 table spoon of olive oil.
6. Prepare of Salt and pepper.
7. Prepare 6 of mushroom cut into small slice.
8. You need 1 tea spoon of salt.
9. It's of Water to boil macaroni.
10. Prepare as needed of Unsalted butter.
11. You need of Parmesan cheese.
12. You need of Sliced cooked Ox tongue.
13. You need of Cheddar cheese (grated).
14. It's 4 cloves of garlic lighty crushed.
15. Prepare of Cheddar spread single cheese.

This Macaroni Au Gratin is a totally decadent mixture of two of our favorite sideboard mainstays—macaroni and cheese and au gratin potato casserole. With just four ingredients (plus salt and pepper), you can have a cheesy, bubbly casserole on the table for your family to devour. Cook macaroni according to package directions; drain. In a saucepan, melt butter over medium heat.

Macaroni Gratin step by step

1. In a large pot bring the water to boil, add salt and cook macaroni about 8 minutes or according to the intruction in the package and drain well.
2. In other pan, heat olive oil and cook onion. Add garlic and fry until fragrant, add mushroom, salt pepper. Stir well and turn into medium or low heat..
3. Add white creamy garlic cheese pasta sauce and mix well and cook about 5 minutes..
4. Put the drained macaroni into pasta sauce and mix well, add Italian herb and taste it..
5. Grease the gratin baking dishes with butter and transfer macaroni into them..
6. Layer with ox tounge and cheddar spread single cheese, sprinkel grated cheddar cheese and parmesan over the macaroni and bake until golden brown or untill cheese melted then remove from the oven and ready to serve.

This creamy Chicken Macaroni Gratin is a firm comfort food favourite in Japan. Made with chicken, mushrooms and macaroni, baked in a béchamel sauce with a crunchy golden topping, it's a pasta bake done the Japanese way! The ingredient amounts listed will yield enough gratin to fill dishes the same size as in the photo. If you have leftovers, you can freeze them. You just need to use enough nutmeg to give the gratin a subtle flavour.