Original: English

Macaroni Gratin

No skills needed。 Indulge in an unforgettable, ultimate macaroni gratin. We'll guide you through recreating restaurant-quality deliciousness at home. Even the often tricky white sauce will be smooth and lump-free. Master the tips from preparation to baking and enjoy authentic Western dishes.

📖Cooking Basics

dry（tantanmen）

Steps

Bring 1 liter of water to a boil in a pot and add about 2 tsp of salt to create saltwater with the approximate salinity of the sea.
🕒 00:21
Add 80g of macaroni to the saltwater and cook according to package directions (8 minutes in this case).
🕒 00:33
Stir occasionally until boiling to prevent sticking.
🕒 00:40
Measure out 40g of butter, 30g of flour, and 60ml (4 tbsp) of white wine.
🕒 00:49
Prepare 350ml of milk in a heatproof container, add 2g of salt, 1 tsp of consommé granules, and 1 tsp of sugar, and stir lightly.
🕒 01:22
Drain the cooked macaroni well in a colander and transfer to a bowl.
🕒 01:57
Drizzle olive oil over the macaroni, coating it evenly.
🕒 02:02
Let it cool at room temperature without covering. (Key Tip!) Coating with oil prevents the macaroni from clumping together.
🕒 02:18
Make two cuts at the base of 1/2 onion, then make similar cuts on the opposite side.
🕒 02:22
Holding the onion with the root end facing away, make diagonal cuts without reaching the root.
🕒 02:34
Make about three horizontal cuts, then finely mince.
🕒 02:48
Finally, chop with a knife to mince even further.
🕒 03:13
Wipe the dark parts of 1 pack of mushrooms with a paper towel.
🕒 03:28
If the cut ends of the stems are discolored or tough, trim them off.
🕒 03:49
Thinly slice the mushrooms. (Key Tip!) Washing mushrooms can wash away flavor and nutrients, so just wipe them clean.
🕒 04:05
Thoroughly pat dry the oxidized moisture from the surface of 300g of chicken thigh with a paper towel.
🕒 04:29
Remove any blood spots, yellow fat, and remaining bones or cartilage.
🕒 04:52
Pierce the white sinews on the surface of the chicken with the tip of a knife, breaking them down.
🕒 05:13
Cut into bite-sized pieces with a spoon. (Key Tip!) Removing moisture and sinews from the chicken results in a tender texture without any gamey smell.
🕒 05:35
Lightly oil a cold frying pan and arrange the chicken thigh, skin-side down.
🕒 06:05
Cook over medium heat until the chicken skin is nicely browned. (Key Tip!) Starting chicken in a cold pan prevents the skin from shrinking and ensures even cooking.
🕒 06:18
Add the mushrooms and onions, sprinkle with a pinch of salt for seasoning, and sauté until softened.
🕒 06:40
Once the onions are softened, add 40g of butter and melt.
🕒 06:53
When the butter has melted and smells fragrant, add 60ml of white wine and bring to a boil in the center to evaporate the alcohol.
🕒 07:05
Once boiling in the center, turn off the heat. (Key Tip!) Adding flour after turning off the heat helps prevent lumps.
🕒 07:21
Warm 350ml of milk in the microwave for about 2 minutes.
🕒 07:30
With the heat off, add 30g of flour to the frying pan in about three batches, sprinkling evenly while mixing.
🕒 07:42
Once all the flour is incorporated, turn the heat to low. Cook for about 2 minutes over low heat. (Key Tip!) Warming the milk prevents the pan from cooling down, resulting in a smoother sauce without lumps.
🕒 08:18
Gradually add the warmed 350ml of milk in about four batches, starting with a small amount and then increasing the quantity, mixing well after each addition.
🕒 08:35
Add all the milk, bring to a boil in the center, then reduce heat to low and simmer for about 5 minutes. Stir the bottom and sides of the pan with a rubber spatula while simmering, then turn off the heat. (Key Tip!) Simmering thoroughly eliminates any floury taste, resulting in a smooth and glossy texture.
🕒 09:16