French Gratin de Macaroni

Ingredients

• 250 ml Whole milk
• 250 ml Double cream or heavy cream
• 200 ml Additional double cream or heavy cream
• 1 small Small onion, peeled and halved
• a few sprigs Fresh parsley sprigs
• a few sprigs Fresh sage sprigs
• to taste Salt
• to taste Freshly ground black pepper
• 150 g Dry macaroni
• 2 tbsp Unsalted butter, divided
• 2-3 cloves Garlic cloves, crushed
• 100 g Gruyère cheese, grated

Instructions

1. Combine the whole milk and first 250 ml of cream in a saucepan with the halved onion, parsley, and sage. Season with a pinch of salt and black pepper and bring to a gentle simmer.
2. While the milk mixture heats, generously butter a small cast-iron skillet or gratin dish. Rub the inside thoroughly with the crushed garlic, leaving a few small pieces of garlic in the bottom.
3. Once the milk mixture is simmering, raise the heat to medium and add the macaroni. Maintain a gentle boil and cook for approximately 6 minutes. If the mixture becomes too dry before the pasta is ready, add a small splash of milk. Use the pasta's texture rather than the clock alone to judge doneness.
4. Remove and discard the onion, parsley, and sage. Transfer the macaroni and its remaining cooking liquid to the prepared dish. Stir in approximately 1 tablespoon butter until melted.
5. Pour over the additional 200 ml cream and stir gently. The liquid should barely cover the macaroni rather than completely submerge it.
6. Scatter the grated Gruyère evenly over the top. Season lightly with salt if needed.
7. Bake at 180°C / 350°F for approximately 30–40 minutes, until the surface is golden and a distinct cheese crust has formed.
8. Serve immediately while hot, creamy, and crisp on top.

Nutrition

Chef's Notes

The pasta is intentionally cooked in milk and cream rather than boiled separately in water. This is not a flour-thickened béchamel-style macaroni and cheese. Gruyère or Emmental are preferred because they melt appropriately for this preparation. The source specifically recommends eating the gratin freshly baked rather than reheating it because reheating can make the cheese and cream oily. Watch the moisture while the macaroni cooks. Add a splash of milk if needed rather than allowing the pan to cook dry.

Browse all recipes →

Browse recipe collections →