Macaroni gratin

Summary

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.

Step by Step

Step 1

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.

Step 2

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.