I’ve been craving macaroni gratin for a few days, but didn’t want to make bechamel. I was a bit sensitive to dairy a few days back and decided to just make baked mac instead.
But instead of the usual big pan, I opted to make individual pans for each of us.
I opened the wrong side of the parsley bottle and ended up with this! I had actually already removed a lot but these were already sticking to the cheese. Fortunately, my son loves parsley. I didn’t hear any complaints when he ate this.
I went for the individual pans that day because I wanted something just for me. I wanted to control the cheese and the portion. And it also reminded me of the baked mac I had at Cafe Elysee when I was a child. It was served in a bowl, but this dish triggered those beautiful memories.
I guess I was feeling nostalgic when I cooked this?
Fast and Easy Baked Mac
You need:
Macaroni
Garlic and onions
Italian tomato sauce
Ground beef or your choice of protein (You can use shredded rotisserie chicken if you have leftovers)
Mushrooms (optional)
Salt & pepper
Melting cheese
Cooking is simple:
1. Cook the macaroni according to package directions. Drain and set aside.
2. In a pan, saute garlic and onions in olive oil.
3. Add the beef and cook until brown.
4. Add the mushrooms if using
5. Add the sauce. Season with salt and pepper. Cook for about 2 minutes on a low simmer.
6. Mix the macaroni into the sauce.
7. Pour into an oven-safe dish and top with melting cheese. Pop in the oven at 190C for 10 minutes to melt the cheese. I put it in longer because I wanted the cheese to brown. Sprinkle parsley if you want or just enjoy all that cheesy goodness.
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’Til our next shared bite,
Stay cozy. Stay curious. Stay nourished.
LET'S EAT.
With grace, warmth, and a full heart,
Lady E
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