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Macaroni gratin

Macaroni gratin

Diana Henry's gratin goes perfectly with her daube de boeuf recipe. This recipe uses leftover juices from the beef, but you can use beef stock if you're just making this macaroni gratin.

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  • Serves6
  • CourseMain meal
  • Prepare15 mins
  • Cook15 mins
  • Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • A little butter, for greasing
  • 300g macaroni
  • 350ml juices from the beef stew or beef stock
  • 20g Parmigiano Reggiano, finely grated
  • 40g Gruyère, grated

Method

  1. Preheat the oven to 200ºC and butter a 2L gratin dish. Cook the macaroni in boiling, lightly salted water for a couple of minutes less than pack instructions. Remove the juices from the beef stew – you can add a bit more if you have it, without leaving the meat too dry.

  2. Drain the pasta, then return to the pan in which it was cooked, adding the beef juices. Season to taste. Heat, then pour into the gratin dish. Scatter over the cheeses and bake for 15 minutes, or until the cheeses have melted and the top is golden. Serve with the beef.

And to drink...

J Vineyards Russian River Pinot Noir, a cool-climate red with floral aromas of rose petal and violet balanced by velvety flavours of cherry, ripe strawberry and baked plum.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

894kJ/ 212kcals

Fat

4g

Saturated Fat

2.2g

Carbohydrates

33g

Sugars

1g

Fibre

1.7g

Protein

10g

Salt

0.2g

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