Parisian Classic Macaroni Gratin

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A beloved Parisian bistro classic, this golden-baked macaroni is bound together with a creamy béchamel, nutty Gruyère, and diced ham, then finished under the broiler for an irresistibly crisp cheese crust.

Nutrition Facts

Per serving (estimated)

• 585 kcalCalories
• 31 gFat
• 17 gSaturated Fat
• 48 gCarbs
• 2 gFiber
• 7 gSugar
• 28 gProtein
• 780 mgSodium
• 345 mgPotassium
• 520 mgCalcium
• 2 mgIron
• 2 mgVitamin C
• 680 mcgVitamin A

Ingredients

For the pasta and assembly

• 12 oz (340 g) elbow macaroni
• 6 cups cold water, generously salted for boiling
• 2 tbsp unsalted butter
• 1 tbsp all-purpose flour (for tossing)
• 6 oz (170 g) cooked ham, finely diced
• 2 tbsp finely chopped fresh flat-leaf parsley

For the béchamel

• 4 tbsp (55 g) unsalted butter
• 1/3 cup (40 g) all-purpose flour
• 3 1/2 cups (840 ml) whole milk, warmed
• 1/4 tsp grated nutmeg
• 1/2 tsp fine sea salt
• 1/4 tsp white pepper
• 1 bay leaf

For the cheese topping

• 2 cups (200 g) grated Gruyère cheese, divided
• 1/2 cup (50 g) grated Comté cheese
• 1/4 cup (25 g) finely grated Parmesan
• 2 tbsp panko breadcrumbs
• 1 tsp olive oil

Directions

1. Bring the salted water to a rolling boil in a large pot. Cook the macaroni 1 minute shy of the package directions so it stays slightly underdone, then drain well and toss immediately with 2 tablespoons butter and 1 tablespoon flour to prevent clumping.
2. Meanwhile, melt 4 tablespoons butter in a heavy saucepan over medium heat. Whisk in the 1/3 cup flour and cook, whisking constantly, for 2 minutes until the roux turns pale golden and smells faintly nutty.
3. Slowly pour in the warm milk while whisking continuously to keep the sauce smooth. Add the nutmeg, salt, white pepper, and bay leaf. Simmer gently for 6 to 8 minutes, whisking often, until the béchamel thickens enough to coat the back of a spoon.
4. Remove the bay leaf and stir in 1 1/2 cups Gruyère plus all of the Comté until melted and silky. Fold the diced ham and chopped parsley through the cheese sauce.
5. Add the buttered macaroni to the cheese sauce and stir gently until every piece is evenly coated. Taste and adjust seasoning, keeping in mind the saltiness of the ham and cheeses.
6. Preheat the oven to 400°F (200°C). Butter a 9×13-inch (23×33 cm) gratin dish and pour in the macaroni mixture, spreading it into an even layer with a spatula.
7. Combine the remaining 1/2 cup Gruyère, Parmesan, and panko in a small bowl with the olive oil. Sprinkle this mixture evenly over the top of the gratin.
8. Bake on the middle rack for 20 to 25 minutes until the sauce bubbles vigorously at the edges and the surface is deep golden brown. For an extra crackly top, run under the broiler for 1 to 2 minutes, watching closely.
9. Let the gratin rest for 8 to 10 minutes so the sauce sets up slightly before scooping. Serve hot in shallow bowls with a small green salad on the side.

Cook’s Notes

• For the smoothest béchamel, warm the milk before adding it to the roux—this prevents lumps and gives a velvety sauce.
• Day-old cooked ham works beautifully; ask your deli for a thick-cut ham steak rather than sliced deli meat for better flavor and texture.
• Grate your cheeses fresh from the block—pre-shredded cheese contains anti-caking agents that prevent proper melting.
• Make the gratin up to one day ahead, refrigerate, and bake just before serving; add 10 minutes to the bake time if going straight from the fridge.
• A splash of dry white wine (about 1/3 cup) added to the béchamel alongside the milk gives a lovely subtle depth, in true bistro style.

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