Minorcan-Style Baked Macaroni Gratin

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A beloved home-style baked pasta from the Balearic island of Menorca, this gratin layers macaroni with a savory meat sauce, creamy béchamel, and the island's signature Mahón cheese. It's the kind of hearty, golden-crusted dish you'll find at family tables across Ciutadella and Mahón.

Nutrition Facts

Per serving (estimated)

• 585 kcalCalories
• 26 gFat
• 14 gSaturated Fat
• 56 gCarbs
• 3 gFiber
• 9 gSugar
• 32 gProtein
• 640 mgSodium
• 470 mgPotassium
• 305 mgCalcium
• 3 mgIron
• 6 mgVitamin C
• 285 mcgVitamin A

Ingredients

For the pasta and meat sauce

• 1 lb (450 g) macaroni pasta
• 1 tablespoon olive oil
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 12 oz (340 g) ground chicken or pork
• 1 teaspoon sweet Spanish paprika (pimentón dulce)
• 1/2 cup crushed tomatoes or tomato passata
• 1 teaspoon fine sea salt, plus more for the pasta water

For the béchamel

• 4 tablespoons unsalted butter
• 1/3 cup all-purpose flour
• 3 cups whole milk, warmed
• 1/4 teaspoon ground nutmeg
• Pinch of white pepper

For the topping and assembly

• 1 1/2 cups (about 150 g) grated Mahón-Menorca cheese (or aged Manchego)
• 1/4 cup plain dried breadcrumbs
• 1 tablespoon unsalted butter, cubed

Directions

1. Bring a large pot of heavily salted water to a rolling boil. Cook the macaroni until just shy of al dente, about 6 minutes; it will finish cooking in the oven. Drain and toss with a drizzle of olive oil.
2. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté the onion until soft and translucent, about 5 minutes, then add the garlic and cook 30 seconds more.
3. Add the ground meat, breaking it apart with a wooden spoon, and brown until no pink remains, 7 to 8 minutes. Stir in the paprika, crushed tomatoes, and 1 teaspoon salt. Simmer for 5 minutes to meld the flavors.
4. Make the béchamel: melt 4 tablespoons butter in a medium saucepan over medium heat. Whisk in the flour and cook 1 minute to remove the raw taste. Slowly whisk in the warm milk and cook, whisking constantly, until the sauce thickens and coats the back of a spoon, 5 to 7 minutes. Season with nutmeg, white pepper, and salt to taste.
5. Preheat the oven to 375°F (190°C). Butter a 9×13-inch baking dish. Toss the drained macaroni with the meat sauce in a large bowl, then spread evenly in the dish.
6. Pour the béchamel evenly over the pasta and gently spread to the edges. Sprinkle with the grated Mahón cheese, then the breadcrumbs, and dot the top with the cubed butter.
7. Bake on the middle rack for 20 to 25 minutes, until the surface is deeply golden brown and the edges are bubbling.
8. Let the gratin rest for 5 to 10 minutes before serving so the layers set; serve hot straight from the dish.

Cook’s Notes

• Mahón cheese is the soul of this dish; its tangy, slightly salty bite is what makes it Menorcan. Substitute aged Manchego, Gruyère, or a mix of Parmesan and sharp cheddar if Mahón is unavailable.
• Undercook the macaroni by 1 to 2 minutes since it continues to soften while baking. Fully cooked pasta will turn mushy under the béchamel.
• For a deeper crust, switch the oven to broil for the final 2 minutes, watching closely so the breadcrumbs don't burn.
• The gratin assembles beautifully in advance: prepare through step 6, cover, and refrigerate up to 24 hours. Add 10 minutes to the baking time if going straight from the fridge.
• Leftovers reheat well in a 325°F oven covered with foil; a splash of milk over the top keeps the béchamel creamy.

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