All in the kitchen: the recipe for crispy macaroni gratin by Cyril Lignac: Femme Actuelle Le MAG

After the typically Italian carbonara pasta, here is the chef of "Tous en cuisine" who tackles another pasta specialty, but this time taking us to the other side of the Atlantic. Because mac & cheese is one of the essential recipes of American cuisine. We have seen him with his burger and his nuggets accompanied by a homemade barbecue sauce, which he prepared live on M6 during confinement, Cyril Lignac loves Made in USA gastronomy. This time, back to school requires, he treats the little ones (like the grown-ups, let's face it!) With this delicious pasta gratin as cheerful as it is crispy.

The crispy macaroni gratin recipe from Cyril Lignac

The ingredients for 4 people :

  • 250g cooked macaroni
  • 20g butter
  • 20g flour
  • 1 tbsp. mustard
  • ½ liter of whole milk
  • 100g of grated cheese such as Emmental / Gruyère or Comté
  • 100g grated parmesan cheese
  • 150g pancetta or bacon or bacon, cut into small pieces
  • 50g white bread cut into small cubes of ½ cm

Utensils :

  • 1 sauté pan + 1 spatula or whisk + 1 spoon
  • 1 baking dish
  • 1 pan + 1 plate covered with 1 sheet of absorbent paper

Start by cooking the macaroni. Then place them in a bowl. In a saucepan, start by making a béchamel sauce. Pour 20g of butter into the pan and melt it, then add 20g of flour. Stir vigorously, with a whisk, to thicken the preparation. The more you cook it, the less you will smell the preparation. If there are lumps, this is normal. You can then add the milk. This step must be done little by little. Continue to whisk. The bechamel should not be too thick, it just needs to be creamy. Add a pinch of salt and a little pepper.

Take the bechamel sauce off the heat and add the pasta to the pan. Then add the Gruyere, continuing to mix. Then add the mustard. Pour the preparation into a gratin dish. Book.

Heat a pan to cook the bacon. There is no need to add fat. Let the bacon crackle. Once they have made a little fat, then add the sandwich bread croutons. Once the preparation is golden brown, pour it over the macaroni. Spread out so that the bacon and bread cover the gratin. Then add a little Parmesan on top.

Bake for 3/4 minutes. You must set your oven to the grill position at 200 °.

Read also :

⋙ Cyril Lignac: his tips for cooking zucchini

⋙ “Tous en cuisine”: Cyril Lignac reveals why he prefers to cook barefoot!

⋙ Malaise in "Tous en cuisine": Djibril Cissé gets angry with Cyril Lignac

Categories Cooking

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