Steps

1. Add salt 0.5 tsp to water in a pot and bring to a boil.
   🕒 00:02
2. Add macaroni 50g to the boiling water and cook for 1 minute less than the package instructions.
   🕒 00:05
3. Drain the cooked macaroni and drizzle with olive oil 1 tsp, coating evenly. [Tip!] Coating with olive oil prevents the macaroni from sticking.
   🕒 01:13
4. Thinly slice onion 1/2.
   🕒 00:19
5. Melt salted butter 20g in a frying pan, spreading it evenly.
   🕒 00:23
6. Add the sliced onion and frozen peeled shrimp 120g to the melted butter.
   🕒 00:26
7. Sprinkle with salt and pepper (to taste) and Cooking Sake (Rice Wine) 1 tbsp, and stir-fry over medium heat.
   🕒 00:30
8. Once the onion is softened, add mushrooms 50g and stir-fry.
   🕒 00:37
9. Turn off the heat once, then dust the stir-fried ingredients with all-purpose flour 2 tbsp and mix well.
   🕒 00:39
10. Stir-fry over low to medium heat, allowing the flour to cook.
    🕒 00:45
11. Add milk 500ml and granulated consommé 1.5 tsp, mix well, and adjust taste with salt and pepper (to taste).
    🕒 00:48
12. Simmer until thickened.
    🕒 00:54
13. Once thickened, add the cooked macaroni and simmer for another minute.
    🕒 00:57
14. Drizzle in salted butter and soy sauce 0.5 tsp, and mix everything together.
    🕒 01:00
15. Transfer the mixed gratin to an oven-safe dish and top with melting cheese (to taste).
    🕒 01:04
16. Bake in the toaster until the surface is golden brown and slightly charred.
    🕒 01:09