Macaroni au Gratin


Serving Size: 4
Preparation Time :0:30

  • 8 oz macaroni
  • 2 qt water, boiling
  • 2 tsp salt
  • 1 tbl oil
  • 2 cups Sauce Mornay
  • 2 oz Parmesan cheese—grated
  • 1 tbl butter
  • 2 tbl bread crumbs
  1. Boil macaroni in oiled salted water 9 minutes, or until "bone" in center disappears. Drain, but do not rinse.
  2. Combine with 1 recipe of Mornay or Cheddar Sauce.
  3. Pour into buttered, crumbed gratin dish. Top with additional grated cheese if desired.
  4. Bake in a slow oven, 325 F, and do not boil, the object being to heat the macaroni and evaporate the sauce from the top of the dish, forming a richly browned crisp crust. This will take in the neighborhood of 30 minutes. You may slip it under the broiler when completely hot, if you want to speed it up, but a slow bake is best.

NOTES: Any number of garnitures may be added to this dish, such as a diice of ham and onions sauté' in butter, bits of softened sundried tomato anmd mushroom, and so on ad infinitum.


Steve's #12 Recipes:

Baked Fish Gratinee
Broccoli Polonaise
Herb Baked Tomatoes
Light Gratin
Macaroni au Gratin
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Sauce Bechamel
Sauce Mornay

All About Gratins


©1996, Steve K. Holzinger. All rights reserved.


This Archived Page created between 1994 and 2001. Modified August 2007

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