The German macaroni cheese gratin is a simple, meatless pasta bake that is budget-friendly, easy to prepare, and full of comforting flavor. Similar to classic mac and cheese, this version is finished in the oven to develop a golden, slightly crisp cheese crust. Traditional German long macaroni works well, but you can substitute bucatini or any sturdy pasta if you prefer. Serve with a fresh green salad for a complete, satisfying meal.
Ingredients Macaroni Cheese Gratin
75 g macaroni
water with 1/2 tsp salt
1 tbsp butter, plus extra for greasing the baking dish
125 g grated cheese (good melting cheeses such as Gruyère, Gouda, cheddar, or a mix; a bit of Parmesan adds flavor)
1/8 liter milk
2 eggs
salt and freshly ground black pepper to taste
a pinch of nutmeg
1 tbsp chopped fresh parsley for garnish
Cooking Instructions Macaroni Cheese Gratin
1. Bring a pot of salted water to a boil and cook the macaroni until al dente — it should be firm to the bite and not overcooked.
2. Drain the pasta and toss it with 1 tablespoon of butter so it does not stick together.
3. Preheat the oven to 350°F (170°C). Grease a fireproof baking dish with butter.
4. Place the macaroni in the prepared dish. Add most of the grated cheese and mix it through the pasta, reserving a little cheese for the top.
5. In a bowl, beat the eggs, then whisk in the milk. Season with salt, freshly ground pepper, and a light pinch of nutmeg.
6. Pour the egg and milk mixture evenly over the macaroni. Sprinkle the remaining cheese on top to form a crust.
7. Bake in the preheated oven for about 30 minutes, until the top is golden and the filling is set.
8. Remove from the oven, let it rest for a few minutes, then sprinkle with chopped parsley and serve warm alongside a crisp lettuce salad.
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Enjoy this easy German-style macaroni cheese gratin as a comforting weeknight dinner or a cozy weekend dish. It reheats well and makes great leftovers.