Macaroni Gratin
Servings: 4
Ingredients
- 3 cups Mornay sauce (see note)
- 8 ounces small elbow macaroni
- Kosher salt
- Freshly ground white pepper
- Heavy cream (if needed)
- Freshly grated nutmeg
- 1 1/2 tsp dried thyme (double the amount if using fresh thyme)
- 60 g grated Gruyère cheese (1/2 cup or 2 ounces)
- 2-3 Tbs dried bread crumbs
Mornay sauce
- 57 g unsalted butter (4 Tbs)
- 2/3 cup diced onion
- kosher salt
- 35 g all-purpose flour (1/4 cup)
- 640 g milk (2 2/3 cups)
- 320 g heavy cream (1 1/3 cups)
- 1 bay leaf
- 4 peppercorns
- 4 cloves
- freshly grated nutmeg
- freshly ground white pepper
- 60 g grated Gruyère cheese (1/2 cup)
Instructions
- Make the Mornay Sauce.
- Bring a large kettle of salted water to a boil. Cook macaroni according to directions on the package. Drain thoroughly.
- Preheat oven to 400°F. Move a rack to the upper third of the oven.
- If needed, warm the Mornay sauce in a large saucepan over low heat. If the sauce is too thick, add a bit of heavy cream to thin.
- Remove from heat and stir in macaroni. Season to taste with salt, pepper, and nutmeg.
- Transfer to an 8-cup gratin dish (or other appropriate baking dish) and sprinkle the top with thyme, cheese, and bread crumbs.
- Place in the oven and immediately lower the temperature to 375°F.
- Bake for 15 to 20 minutes, or until the mixture is hot and bubbling around the edges.
- If desired, turn on the broiler to brown the top of the gratin.
Notes
For the Mornay sauce, use the amounts listed here and follow the directions in our post Mornay Sauce. This takes a while, so make it first.