Japanese-Style Macaroni Gratin: Comfort Food Reimagined

Macaroni Gratin Directions

• Prepare Pasta And Proteins
  Cook 40-50g of macaroni according to package instructions until just shy of al dente, as it will continue cooking in the oven. Drain and set aside. Cut 100-120g of chicken thigh into bite-sized cubes. The slight undercooking of the pasta ensures it doesn't become mushy during baking.
• Create Aromatic Base
  Heat butter (20g) in a large skillet over medium heat. Add finely diced half onion and sauté until translucent, about 3-4 minutes. Add chicken pieces and cook until their color changes but not completely cooked through, about 2-3 minutes. The meat will finish cooking in the sauce.
• Make Creamy White Sauce
  Sprinkle 2-3 tablespoons of flour over the onion-chicken mixture. Stir continuously for 1-2 minutes to cook the flour. Gradually add 400ml milk while stirring constantly to prevent lumps. Add 1 crumbled consommé cube and stir until dissolved. Simmer gently until the sauce thickens enough to coat the back of a spoon, about 5 minutes.
• Combine Components
  Add the cooked macaroni to the sauce, stirring gently to combine. If the sauce seems too thick, add a little more milk to achieve your preferred consistency. The pasta will continue to absorb liquid as it bakes, so the sauce should be slightly looser than you want the final dish.
• Prepare For Baking
  Transfer the mixture to a baking dish or individual gratin dishes. Sprinkle generously with shredded cheese, using enough to create a complete layer on top. A combination of mozzarella and parmesan creates the perfect melty texture with a hint of sharpness.
• Bake To Golden Perfection
  Place in a preheated oven at 200°C (400°F) and bake until the top is golden brown and bubbling, about 15 minutes. For an extra golden finish, switch to the broiler for the final 1-2 minutes, watching carefully to prevent burning.
• Rest Briefly Before Serving
  Allow the gratin to rest for 3-5 minutes before serving. This brief resting period allows the sauce to set slightly, making it easier to serve intact portions. Garnish with freshly chopped parsley if desired for a touch of color and freshness.