French inspired macaroni gratin is a simple everyday dinner
French inspired macaroni gratin
French inspiert macaroni gratin is a simple and relatively quick everyday dinner. In addition, an inexpensive dinner that would not overturn the most strained budget. Even if you are not on at strained budget, there is nothing wrong in just saving a bit of money, but not compromising on taste. This is a French inspired gratin, and as such with much more and stronger flavour, than regular macaroni gratin. With a few extra ingredients, you add loads of flavours. Here dinner for 3-4 people.
300 g macaroni
200 g bacon
100 g cheese (Gruyere, Comte, Cheddar or other cheese with a lot of flavour.)
2 cloves garlic
5 dl milk
2 egg yolk
1 tablespoon Dijon mustard (Maille au Miel with honey)
2 teaspoons Worcestershire sauce
2-3 tablespoons flour
2-3 tablespoons butter
Some grated nutmeg
Some grated cheese
- Cook the pasta in salt water, but not as long as the package direction recommends. Drain and set aside. The macaroni should have some chewing resistance left.
- Cut the bacon in big slices. Fry in a skillet until crisp.
- Sauté the onion and garlic in the bacon grease, until the shallot becomes shiny and slightly translucent.
- Melt the butter in a saucepan, add the flour, and whisk to a smooth paste. Gradually add the milk and make a sauce in the same way as you make white sauce or bechamel sauce. Let the sauce simmer for 2-3 minutes so that the raw taste of flour disappears.
- Add the cheese and stir until completely melted and the sauce becomes smooth.
- Add salt, pepper, nutmeg, mustard and Worcestershire sauce. NB! Be careful with salt, both bacon and cheese is quite salty.
- Put in the onion, and let simmer for 1-2 minutes.
- Pull the saucepan aside, and whisk in the egg yolks.
- Pour the sauce over the macaroni.
- Put the crispy bacon in an ovenproof form, and pour over the macaroni mixture. Stir lightly so you get the bacon a little bit mixed in. Sprinkle over some breadcrumbs and cheese.
Baked: In the oven using the oven`s a gratin function, or if your oven does not have this function only top heating at 200˚C. Bake until crisp and a golden surface.
Served: Immediately accompanied with a small salad and some bread, if desired
Allergy: Neither gluten- or lactose free. Made easy lactose free using lactose free milk. Majority with lactose intolerance tolerates well-matured cheese. Made gluten free by using gluten free macaroni and gluten-free flour. High on FODMAP – reduced to low FODMAP in the same manner as above with gluten- and lactose free option. Although one does not have to use gluten free flour to reduce FODMAP, it is sufficient to use spelt flour when making the white sauce or bechamel sauce.