Delicious Homemade Macaroni Gratin
Making a Tasty Macaroni Gratin in the Oven
This oven-baked macaroni gratin features tender macaroni enveloped in a rich, creamy white sauce, boasting a wonderfully savory aroma and taste. For an even more delightful experience, consider adding ingredients like shrimp, mushrooms, imitation crab sticks, or tuna. It’s a dish that promises a delightful texture and flavor, perfect as a snack or a hearty meal.
Gratin Ingredients- 2/3 cup macaroni
- 2/3 cup canned corn (or boiled corn)
- 3 Tbsp tomato sauce
- 2 cups shredded pizza cheese
- 1 slice cheddar cheese
For Boiling Macaroni- 5 cups water
- 1/2 Tbsp coarse salt
- 1 Tbsp sugar
For Dressing Macaroni- 1 Tbsp mayonnaise
Creamy White Sauce- 1 Tbsp butter
- 5 Tbsp minced onion
- 1 Tbsp all-purpose flour
- 1 1/2 cups milk (approx. 300ml)
- 2 Tbsp grated Parmesan cheese
- Salt to taste
- Black pepper to taste
- 5 cups water
- 1/2 Tbsp coarse salt
- 1 Tbsp sugar
For Dressing Macaroni- 1 Tbsp mayonnaise
Creamy White Sauce- 1 Tbsp butter
- 5 Tbsp minced onion
- 1 Tbsp all-purpose flour
- 1 1/2 cups milk (approx. 300ml)
- 2 Tbsp grated Parmesan cheese
- Salt to taste
- Black pepper to taste
- 1 Tbsp butter
- 5 Tbsp minced onion
- 1 Tbsp all-purpose flour
- 1 1/2 cups milk (approx. 300ml)
- 2 Tbsp grated Parmesan cheese
- Salt to taste
- Black pepper to taste
Cooking Instructions
Step 1
Prepare 2/3 cup of macaroni. In a pot, combine 5 cups of water, 1/2 Tbsp coarse salt, and 1 Tbsp sugar. Bring the water to a rolling boil over high heat. Once the water is vigorously boiling, add the macaroni. Stir a few times with a spoon or fork to prevent sticking, and cook for 1-2 minutes less than the time indicated on the package. (Be careful not to overcook, as it can become mushy later!)
Step 2
After cooking, do NOT rinse the macaroni with cold water! Drain it completely in a colander. Spread the macaroni thinly on a wide plate or tray to cool. While cooling, gently separate the macaroni strands with a spatula, similar to fluffing rice, to prevent sticking. Once the macaroni has cooled sufficiently, transfer it to a bowl. Add 2/3 cup of canned corn (drained) or boiled corn. To ensure the macaroni and corn don’t stick together, add 1 Tbsp of mayonnaise and mix thoroughly with a spoon until all ingredients are evenly coated.
Step 3
Now, let’s make the rich and flavorful white sauce, the heart of the gratin! Melt 1 Tbsp of butter in a pan over low heat. Add 5 Tbsp of minced onion and sauté until translucent, being careful not to burn. Once the onions are soft, add 1 Tbsp of flour. Stir continuously over low heat for 1-2 minutes, ensuring the flour doesn’t burn. (Properly cooking the flour is crucial to avoid a raw flour taste and achieve a rich sauce.) Gradually pour in 1 1/2 cups of lukewarm milk, whisking vigorously with a whisk or spoon to prevent lumps and create a smooth mixture. Continue stirring over low heat until the sauce thickens to your desired consistency. Stir in 2 Tbsp of grated Parmesan cheese. Finally, season with salt and black pepper to your taste. Pour this white sauce over the prepared macaroni and corn mixture and stir gently until everything is well combined.
Step 4
Lightly grease the inside of your gratin dish with oil or melted butter; this helps in easy removal later. Spread the mixed macaroni and white sauce evenly into the prepared dish. Dollop spoonfuls of tomato sauce sporadically over the top. Generously sprinkle shredded pizza cheese all over, followed by pieces of cheddar slice cheese scattered here and there for extra flavor and visual appeal. Place the dish in a preheated oven at 200°C (400°F) for 12-15 minutes, or until the cheese is golden brown and bubbly. Your delicious macaroni gratin is ready to serve!
