Waitrose and Partners
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.

Angela Hartnett cooks this recipe for Nick Grimshaw and guest Monty Don on episode 9, season 4 of Dish, the Waitrose podcast. It’s served with the daube de boeuf and J Vineyards Russian River Pinot Noir.

Discover all recipes prepared by Angela Hartnett on seasons 1-4 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

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

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


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


  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.


Typical values per serving when made using specific products in recipe


894kJ/ 212kcals



Saturated Fat












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