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Sisi’s Macaroni N’ Cheese au Gratin

A favourite of his daughter, Sisi, Chef Martin Juneau puts a unique twist on this simple macaroni n’ cheese dish.
Comfort Food
Family Friendly
Vegetarian
Print
Prep time
icon-clock-120 Min
Cook time
icon-cooking-125 Min
Serves
icon-servings-14
Sisi’s Macaroni N’ Cheese au Gratin
Catelli Smart Macaroni

Ingredients

  • 1 pkg. (375 g) Catelli Smart Macaroni
  • 2 Tbsp (30 ml) Olive oil
  • 2 cups (500 mL) 2% milk
  • 1 tbsp (15 mL) Flour
  • 2 tbsp (30 mL) Butter
  • 0.45 lbs (200 g) Grated old orange Cheddar
  • Salt and pepper to taste
  • 4 cups (1 litre) Multi-coloured cherry tomatoes, cut in half
  • 1 Lemon, zest and juice
  • 1 cup (250 ml) Italian parsley, chopped
  • 2 tbsp (30 ml) Olive oil

Cooking Steps

Step 1

Cook pasta in salted water according to package directions. Drain and cool on a plate oiled with 2 tbsp of olive oil.

Step 2

Melt butter in saucepan over medium heat. Add flour and cook 5 minutes. Add milk, using a whisking motion and cook the béchamel over low heat for fifteen minutes, stirring frequently. Add salt and pepper. Turn off heat and stir in 150 g shredded cheddar cheese.

Step 3

Spread macaroni evenly in a medium to large baking dish. Pour the béchamel over the macaroni. Top with remaining grated cheese. Bake 15 minutes at 350°F (180°C), then broil for an additional 10 minutes. Remove dish from oven and let stand for 5 minutes.

Step 4

In a large bowl, combine cherry tomatoes, lemon juice and zest, salt and pepper, 2 tablespoons of olive oil (30 mL) and parsley leaves. Mix well and place tomato salad directly on top of macaroni.

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