Le Macaroni au Gratin

Macaroni cheese

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

Macaroni cheese is found in every beginner’s cookery book in England, and it is also a way of preparing the pasta here in France, at any rate for those with access to an oven. In the Périgord and in Les Landes they make a richer gratin of it by adding ham, eggs and tomato.


  • 250 g (8 oz) macaroni
  • 1 litre (¼


Cook the macaroni in the boiling, seasoned stock. Put a gratin dish in the oven to warm. Drain the macaroni, then mix into it three quarters of the grated cheese and all the ham, moistening it with a little of the stock. Check the seasoning. Whisk the egg yolks together, and stir into the pasta with 4 tablespoonfuls of fresh tomato sauce. Sprinkle the rest of the cheese on top and put under the