Macaroni gratin

Name: Macaroni gratin
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: A little butter, for greasing; 300 g macaroni; 350 ml juices from the beef stew or beef stock; 20 g Parmigiano Reggiano, finely grated; 40 g Gruyère, grated

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

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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

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.
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.