Gratin de Macaronis

Method

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1. Boil the macaroni in well-salted water for 3 minutes less than the packet says. Drain.

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2. Melt the butter, stir in the flour and cook 3 minutes without colouring.

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3. Add the milk gradually, whisking, with the bay leaf. Cook 10 minutes, stirring, until it coats a spoon but is still pourable.

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4. Remove the bay and season with nutmeg, salt and pepper. It should taste slightly over-seasoned.

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5. Stir in two-thirds of the Gruyère and fold in the drained macaroni. It will look too loose — that is correct.

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6. Heat the oven to 200°C / 400°F. Tip into a buttered dish and top with the rest of the cheese, the breadcrumbs and the diced butter.

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7. Bake 30 minutes, until browned and bubbling at the edges. Rest 5 minutes.

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Chef’s Tips

• Undercook the pasta by three minutes.
• A loose sauce. It tightens considerably in the oven.
• Grate the nutmeg fresh.

Pairing Suggestions

• Green salad
• Roast chicken
• A glass of light red

Storage & Reheating

Refrigerated for 3 days. Reheat at 180°C with a splash of milk. It freezes for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.