recipe : Small macaroni gratin with vegetables. 
  • France
  • Spain
  • Belgique
  • Chine

Small macaroni gratin with vegetables.



  • 30 cl of follow-on milk (or almond, rice...)
  • 1 bay leaf
  • 125g of organic short macaroni or small pasta shell
  • 15g of butter
  • 30g of organic flour or corn flour
  • 60g of grated cheddar, cantal or gruyère
  • 1/2 onion finely chopped
  • 60g of button mushrooms finely chopped
  • 60g of fresh or frozen peas
  • 1/2 crushed garlic
  • 2 teaspoons of herbs (basil, parsley, thyme...) finely chopped
  • Preparation

    Preheat the oven to 200°C (gas mark 6-7). Heat the milk with a bay leaf in a small pan. While it starts bubbling, remove from the flame and allow to cool .

    Cook the pasta according to the instructions on the packaging and drain.

    In another pan, melt the butter. Add flour and stir using a wooden spatula or whisk until you achieve a smooth paste. Remove the bay leaf from the milk and gradually incorporate it into the flour paste. Do not stop stirring.

    Stir the sauce on a medium flame until it thickens. Let it cook for 3 minutes on a low flame, then add half of the cheese, drained pasta, vegetables and herbs.

    Pour all if it into a baking dish or small individual ramekins, and cover with the rest of the cheese. Bake for 20 minutes in the oven until the cheese topping turns golden.

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