Macaroni Au Gratin Recipe
Bayonne ham, herbed breadcrumbs
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Ingredients
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Macaroni & Pasta
Cheese Sauce (Béchamel-based)
Ham & Additions
Herbed Breadcrumb Topping
Finishing
Method
Macaroni & Pasta
Cook pasta
Preheat oven to 425°F (220°C). Bring 4 cups water to a rolling boil in a medium pot with 1 tablespoon salt. Add 1 cup dry elbow macaroni and cook until just shy of al dente (about 7 minutes; it will finish cooking in the oven). Drain well and set aside.
Cheese Sauce (Béchamel-based)
Make roux
In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Add 2 tablespoons all-purpose flour and whisk continuously for 1–2 minutes until the mixture bubbles and smells slightly nutty but does not brown.
Add milk and seasonings
Gradually pour in 2 cups whole milk while whisking to prevent lumps. Bring the sauce to a gentle simmer, whisking until it thickens to coat the back of a spoon (3–5 minutes). Stir in 1 teaspoon Dijon mustard, 1 teaspoon salt, 1 teaspoon freshly grated nutmeg, and 1 teaspoon freshly ground black pepper.
Add cheeses
Remove the sauce from the heat. Stir in 1 cup grated Gruyère and 1 cup grated sharp cheddar in two additions, stirring until melted and smooth. Taste and adjust seasoning if needed. Keep sauce warm.
Ham & Additions
Prepare ham and shallot
Heat 1 teaspoon butter in a small skillet over medium heat. Add 1 tablespoon finely chopped shallot and sauté 1 minute until softened but not browned. Add 4 ounces chopped Bayonne ham and sauté 1–2 minutes until warmed and aromatic. Remove from heat.
Combine pasta, ham, and sauce
Place the drained pasta in a mixing bowl or directly in a 1.5–2 quart gratin dish. Stir the sautéed ham and shallot into the pasta. Pour the warm cheese sauce over the pasta and fold gently to coat evenly.
In a bowl, combine 3 cups fresh breadcrumbs with 2 tablespoons olive oil, 2 tablespoons finely chopped parsley, 1 teaspoon fine sea salt, 1/2 teaspoon coarsely ground black pepper and 1 teaspoon lemon zest (if using). Toss until crumbs are evenly moistened.
Evenly spread the breadcrumb mixture over the top of the sauced pasta in the gratin dish. Sprinkle 1/4 cup extra grated cheese over the crumbs. Dot the surface with small knobs of 1 tablespoon butter if you want a richer, crispier finish.
Bake & Finish
Bake gratin
Place the gratin dish on a baking sheet and bake in the preheated 425°F (220°C) oven for 12–15 minutes, until the top is golden brown and the sauce is bubbling around the edges.
Rest and serve
Remove from oven and let rest 5 minutes to set. Garnish with a little extra chopped parsley if desired. Serve hot.