Macaroni Gratin
Macaroni Gratin - Most Comfort and Creamy Winter Dish
When I first told my kids that dinner tonight was Macaroni Gratin, their response was, "WHAT IS THAT?"
So I explained that it’s basically a Japanese version of mac and cheese. The two younger ones immediately yelled, "YAAAY!" while my oldest wanted to know exactly how it's made.
This dish brings me back to wintertime in Japan. I remember often using the pre-packaged gratin kits from the grocery store, which came with powdered cream sauce kit and macaroni - just add milk, and you’re set!
But when you make it from scratch, this creamy, cozy dish truly comes to life, even if you forget the traditional crunchy panko topping now and then. It’s initially adapted from French cuisine, now it’s well-known, classic winter dish for Japanese household.
If you’re ready to give Japanese-style mac and cheese a try, here’s how to do it.
RECIPE
Servings: 8x8 baking dish
Time: 30 min
Ingredients:
14-16 pieces of shrimp (peeled, deveined)
1/2 medium onion
2 tbsp butter
4 tbsp all-purpose flour
2 cups milk
1 pc consomme cube
2 tbsp ketchup
Salt and pepper
Mozzarella cheese
Macaroni pasta (enough for 2-3 servings)
My Kitchen Tools:
Instructions:
Prepare Ingredients: Slice the onion.
Preheat the oven at 425°F
Cook the Macaroni: In a pot of boiling water, cook the macaroni pasta according to package instructions. Drain and set aside.
Sauté Shrimp and Onion: Heat a large pan over medium heat. Add the onion, stirring occasionally until the onions become translucent. Then add the shrimps. Season with salt, pepper, and crumble in the consomme cube.
Make the Sauce: Add the butter to the pan to melt, sprinkle flour over the shrimp mixture and stir quickly to combine. Gradually add milk, stirring continuously until the sauce becomes thick and creamy.
Add Ketchup and Macaroni: Stir in the ketchup, followed by the cooked macaroni, mixing until everything is well-coated in the sauce.
Assemble and Bake: Transfer the mixture to a gratin baking dish. Top with mozzarella cheese, then bake in a preheated oven at 425°F (220°C) for 10 minutes or until the cheese is melted and bubbly.
