Original: English

Macaroni Gratin

by 料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen

An unexpectedly easy recipe for rich and creamy macaroni gratin. This guide shares how to make a delicious white sauce and tips for perfectly cooked macaroni. A secret ingredient, miso, adds depth for an exquisite taste.

📖Cooking Basics

miso（ramen）

Steps

Cut off the ends and any blemishes from 1/2 onion, then halve it lengthwise and peel. Slice thinly.
🕒 00:52
Trim the tough ends from 50g shimeji mushrooms and separate them by hand.
🕒 01:12
Cut 100g chicken thigh into bite-sized pieces and lightly season with salt and pepper (to taste).
🕒 01:22
Fill a pot with water and bring to a boil. Add 2 tbsp salt.
🕒 01:43
Add 50g macaroni to the pot and cook for 1 minute less than the time indicated on the package. Key Tip: For perfectly al dente macaroni, cook for 1 minute less than the package instructions.
🕒 01:52
Drain the cooked macaroni in a colander. Toss with a little vegetable oil (to taste) to prevent sticking.
🕒 02:17
Heat a little vegetable oil (to taste) in a frying pan and sauté the seasoned 100g chicken thigh over medium heat.
🕒 02:31
Once the chicken turns white, add the sliced 1/2 onion and sauté for about 30 seconds.
🕒 03:00
When the onion becomes slightly translucent, add the separated 50g shimeji mushrooms and sauté.
🕒 03:10
Once the ingredients are softened, turn off the heat. Sift 2 tbsp of all-purpose flour over the ingredients and mix thoroughly to coat everything. Key Tip: Sift the all-purpose flour to prevent lumps and ensure it's well incorporated with the ingredients.
🕒 03:34
Add 10g salted butter, return to low heat, and cook, stirring constantly, until the floury smell disappears.
🕒 03:49
Once the floury smell is gone, add 1/3 of the 400ml milk and heat over low to medium heat, stirring. Key Tip: Adding the milk gradually while stirring prevents lumps.
🕒 04:14
When the edges of the pot start to simmer, add the next 1/3 of the milk and heat, stirring well.
🕒 04:39
Once the edges start to simmer again, add the remaining milk and 1 tsp granulated consommé, then stir.
🕒 04:49
Turn off the heat once the edges start to simmer.
🕒 05:08
Dissolve 1 tsp miso in a small amount of the white sauce, then add it back to the pot and return to heat.
🕒 05:08
Simmer over low heat until it reaches your desired thickness. Season with salt (to taste). Key Tip: Stir continuously with a spatula to prevent burning. The sauce is ready when you can see the bottom of the pot as you stir.
🕒 05:20
Once the desired thickness is reached, turn off the heat and add the 50g macaroni that was boiled and tossed with vegetable oil.
🕒 05:40
Return to the heat and stir until simmering.
🕒 05:57
Transfer the white sauce and ingredients to gratin dishes. Generously top with 40g melting cheese.
🕒 06:10
Bake in a toaster until the surface is golden brown and bubbly.
🕒 06:24
Once baked, sprinkle with parsley if desired.
🕒 06:38